Summer Shells

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -In a large pot of salted, boiling water, cook the pasta shells to al dente, according to the package directions. Drain the water.

Step 3 -In a cast-iron skillet over medium heat, add the olive oil.

Step 4 -Add the onions, the garlic, the salt, and the pepper to the heated oil and cook, stirring often, until the onions have slightly softened.

Step 5 -Add the zucchini, the corn kernels, the salt, and the pepper to the onion-garlic mixture and cook until the veggies have softened, about 5-6 minutes.

Step 6 -Turn the heat off and let the veggie mixture cool slightly.

Step 7 -In a large bowl, add the ricotta cheese, the egg, 1 cup of the mozzarella cheese, the parmesan cheese, and 1/3 cup of the pesto and stir to combine.

Step 8 -Add the veggie mixture to the cheese mixture and stir to combine.

Step 9 -Pour the marinara sauce into the same cast-iron skillet.

Step 10 -Stuff each of the cooked pasta shells with 2-3 tablespoons of the filling mixture, then place them in the marinara sauce in the skillet.

Step 11 -Evenly dollop the remaining pesto on top of the stuffed pasta shells and sprinkle with the remaining mozzarella cheese.

Step 12 -Bake the stuffed shells until they are warm, golden, and bubbly, about 25-30 minutes.

Step 13 -Transfer the cast-iron skillet from the oven and let the stuffed shells rest, about 3-5 minutes.

Step 14 -Serve.