Recipe courtesy of Alex Guarnaschelli
Summery Stuffed Shells
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- Level: Easy
- Total: 1 hr 20 min
- Active: 55 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 583
- Total Fat
- 27 g
- Saturated Fat
- 14 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 24 g
- Cholesterol
- 97 mg
- Sodium
- 781 mg
This is a great dish; you can change the vegetables seasonally as you see fit. I love the combination of corn and zucchini with basil for summer. You can also grill the corn and zucchini for that charred summery effect…You can also top with some basil pesto… If you can’t find the larger stuffed shells, you can use dried manicotti or any other pasta shape that can be stuffed. Use Parmesan instead of Pecorino if you like; I just like the added salty note from Pecorino in the filling… You can also skip the tomatoes on top if it’s too much, but it makes for a great summery, fresh touch with this classic baked pasta dish! Make all the components in advance and just assemble and bake when you need it. It’s a make-ahead that is prep-heavy and easy when your friends come over.
- Level: Easy
- Total: 1 hr 20 min
- Active: 55 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 583
- Total Fat
- 27 g
- Saturated Fat
- 14 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 24 g
- Cholesterol
- 97 mg
- Sodium
- 781 mg
Ingredients
Sauce:
Shells:
Filling:
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Directions
- For the sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, until you smell the flour and butter cooking, 2 to 3 minutes. (Do not allow it to brown.) Add the half-and-half and bay leaves and cook, stirring from time to time, until the mixture thickens like a soup, 5 to 8 minutes. Stir in the Parmesan. Transfer to a bowl to cool. Remove the bay leaves when ready to use the sauce. Season to taste with salt.
- For the shells: In a large pot, bring the water to a rolling boil. Add salt and bring the water back to a boil. Taste the water. It should be salty like seawater. Add the shells and stir with a large slotted spoon to ensure that the pasta does not stick as it cooks. Cook until still quite firm, 4 to 5 minutes. Drain and cool on a baking sheet at room temperature.
- Preheat the oven to 375 degrees F.
- For the filling: Spread the ricotta out on the bottom and up the sides of a large bowl. Sprinkle with salt, then sprinkle 1/4 cup Pecorino over it in an even layer. Stir in the corn, egg and half the basil.
- Heat a large sauté pan and add the olive oil. When the oil begins to smoke lightly, remove the pan from the heat and arrange the zucchini in a single layer. Return the pan to the burner and cook over high heat for 2 minutes. Stir in the granulated and fresh garlic and cook until tender to the touch, 2 to 3 minutes more. Transfer to a bowl.
- Spoon the filling into each shell and arrange them snugly, in a single layer, in a 9-by-13-inch baking dish. Spoon some of the zucchini and all of the sauce over them. Top with the remaining zucchini and place in the oven. Bake until browned and crisped, 15 to 18 minutes. Top with the remaining 1/4 cup Pecorino and run under the broiler for 2 to 3 minutes. Toss the tomatoes and remaining basil with a pinch of salt and the balsamic and spoon it over the top. Serve immediately.
