Summer Stuffed Shells
Servings 6
Ingredients
- 340 g Jumbo Pasta Shells
- 425 g Whole Milk Ricotta Cheese drained
- 115 g Fresh Mozzarella Cheese finely shredded
- 50 g Parmigiano-Reggiano freshly grated
- 1 Medium Zucchini finely grated and squeezed dry
- 150 g Fresh Sweet Corn Kernels
- 2 Garlic Cloves minced
- 15 g Fresh Basil Leaves chiffonaded
- 1 Large Egg room temperature
- 700 ml Rustic Fresh Cherry Tomato Sauce
- 3 g Sea Salt and Cracked Black Pepper
Instructions
- Boil Pasta: Cook jumbo shells in heavily salted boiling water for 2 minutes less than al dente. Drain, ice bath shock, and pat dry.
- Dry Zucchini: Grate the zucchini and squeeze intensely in a clean kitchen towel to expel all internal water.
- Dry Zucchini: Grate the zucchini and squeeze intensely in a clean kitchen towel to expel all internal water.
- Mix Filling: Combine drained ricotta, squeezed zucchini, raw sweet corn, minced garlic, basil, egg, Parmigiano-Reggiano, and half of the mozzarella. Season with salt and pepper.
- Sauce Pan: Pour the cherry tomato sauce evenly over the base of a 9x13-inch baking dish.
- Stuff Shells: Open each par-cooked pasta shell gently and spoon the ricotta mixture generously into the cavity. Arrange cleanly in the sauced dish.
- Cheese Topping: Scatter the remaining mozzarella cheese over the entire surface of the assembled shells.
- Bake: Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake uncovered for 10 minutes until bubbling and golden.
- Rest: Let sit for 10 minutes to allow the cheese filling to set structurally before plating.
- Dry Zucchini: Grate the zucchini and squeeze intensely in a clean kitchen towel to expel all internal water.