Seasonal Stuffed Shells with Fresh Vegetables | Alex Guarnaschelli

Level: Easy
Yield: 6 to 8 servings
Total Time: 1 hr 20 min
Active Time: 55 min

This is an excellent recipe that allows you to adapt the produce based on what's available throughout the year. The pairing of fresh corn and zucchini with aromatic basil shines during warm monthsconsider grilling these vegetables to achieve that delicious charred, summery flavor. You might also finish the dish with a generous drizzle of basil pesto for added depth.

If larger pasta shells aren't available, feel free to substitute dried manicotti or any other tubular pasta variety that works well for stuffing. Pecorino Romano can be swapped for Parmesan if preferred, though the sharp, salty undertones of Pecorino complement this filling beautifully. Fresh tomatoes scattered on top are optional for a lighter presentation, yet they provide a wonderful, bright finishing touch.

Prepare each component ahead of time, then simply combine and bake when your guests arrivea wonderful make-ahead option that becomes effortless when entertaining.

Sauce:

2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups half-and-half (or whole milk)
3 bay leaves
1 cup finely grated Parmesan
Kosher salt

Shells:

Kosher salt
1 pound large pasta shells

Filling:

2 cups whole milk ricotta
Kosher salt
1/2 cup finely grated Pecorino
1 cup cooked corn
1 large egg, lightly beaten
6 sprigs fresh basil, stemmed
2 tablespoons extra-virgin olive oil
2 medium zucchini, cut into 1/4-inch rounds
1 tablespoon granulated garlic
3 large cloves garlic, thinly sliced
1 pint cherry tomatoes, halved
2 tablespoons aged balsamic or balsamic glaze

Instructions:

Make the sauce: In a medium saucepan, warm the butter over medium heat. Whisk in the flour and stir constantly until the aroma fills the air, approximately 2 to 3 minutes (avoid browning). Pour in the half-and-half along with the bay leaves and simmer, stirring occasionally, until soup-like in consistency, roughly 5 to 8 minutes. Mix in the Parmesan and transfer to a bowl to cool. Remove the bay leaves before using. Season with salt to taste.
Prepare the shells: Fill a large pot with water and bring to a vigorous boil. Add salt until the water tastes like seawater. Add the shells and stir with a slotted spoon to prevent clumping. Cook until al dente, about 4 to 5 minutes. Drain and spread on a baking sheet to cool at room temperature.
Preheat oven: Heat your oven to 375 degrees F.
Prepare the filling: Spread ricotta evenly across a large mixing bowl. Sprinkle salt generously, then layer 1/4 cup Pecorino across the top. Fold in the corn, beaten egg, and half of the basil.
Saut the vegetables: Heat a large saut pan and drizzle with olive oil. Once shimmering, remove from heat and arrange zucchini rounds in a single layer. Return to high heat and saut for 2 minutes. Add both the granulated and minced garlic, cooking until soft and tender, approximately 2 to 3 minutes. Transfer to a separate bowl.
Assemble and bake: Carefully fill each shell with the ricotta mixture and arrange in a tight single layer in a 9-by-13-inch baking dish. Pour some of the prepared zucchini and all of the cream sauce evenly over the shells. Layer with the extra zucchini mixture and transfer to the preheated oven. Bake until golden brown, roughly 15 to 18 minutes. Sprinkle the remaining 1/4 cup Pecorino on top and broil for 2 to 3 minutes. In a separate bowl, combine the tomatoes and remaining basil with salt and balsamic, then spoon over the top. Serve immediately.