A delicious and hearty dish featuring jumbo shells filled with ricotta, mozzarella, and sautéed summer vegetables, baked in marinara sauce for a perfect summer meal.
Ingredients
Pasta
16piecesjumbo stuffed shells
2tablespoonsextra virgin olive oil
1mediumzucchini
2smallsummer squash(or one medium)
2clovesgarlic
1mediumVidalia onion(chopped)
15ouncesGalbani® Whole Milk Ricotta Cheese
8ouncesGalbani® Whole Milk Low Moisture Mozzarella Cheese(half the block)
26ouncesmarinara sauce
to tastesalt & pepper
1tablespoonfresh parsley(finely chopped to garnish)
Instructions
Sauté chopped squash, garlic, and onion in olive oil until tender, about 10 minutes.
Cook shells in boiling salted water until al dente, then drain and rinse with cool water.
Process mozzarella until finely shredded, then mix with ricotta and sautéed vegetables.
Spread marinara sauce in a baking dish, fill shells with cheese mixture, place on sauce, top with extra cheese, and bake covered for 20 minutes. Remove foil and bake 10 more minutes. Garnish with parsley before serving.
Notes
For best results, use fresh herbs and ensure shells are cooked al dente to prevent overcooking during baking.