Prepare to tantalize your taste buds with a mouthwatering twist on classic Italian comfort food! These Corn Caramelized Onion Stuffed Shells are about to become your new obsession, transforming ordinary pasta night into a gourmet experience that will have your family and friends begging for seconds. Imagine perfectly cooked jumbo shells bursting with sweet caramelized onions, juicy corn, and creamy ricotta, all nestled in a bed of rich marinara and melted mozzarella - this recipe is a flavor explosion waiting to happen!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 jumbo pasta shells
- 1 cup corn kernels
- 1 large onion
- 1 cup ricotta cheese
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
Instructions
- Begin by preheating your oven to 375°F (190°C). This will ensure that your stuffed shells cook evenly and thoroughly.
- Bring a large pot of salted water to a boil. Once boiling, add the jumbo pasta shells and cook according to the package instructions until al dente, usually around 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta shells are cooking, peel and finely slice the large onion. In a medium skillet, heat a tablespoon of olive oil over medium heat. Add the sliced onion and a pinch of salt, cooking until the onions are soft and caramelized, about 10-15 minutes. Stir occasionally to prevent burning.
- Once the onions are caramelized, add the corn kernels to the skillet and cook for an additional 2-3 minutes until heated through. Season with salt and pepper to taste. Remove from heat and let the mixture cool slightly.
- In a large mixing bowl, combine the ricotta cheese with the cooled corn and onion mixture. Mix well until all ingredients are evenly distributed. Adjust seasoning with more salt and pepper if needed.
- After the pasta shells have finished cooking, drain them in a colander and rinse with cold water to stop the cooking process. Gently pat them dry with a kitchen towel.
- Spread half of the marinara sauce evenly across the bottom of a 9x13 inch baking dish. This will help prevent the stuffed shells from sticking.
- Using a spoon, carefully fill each jumbo pasta shell with the corn and caramelized onion mixture. Place the filled shells in the baking dish, open side up.
- Once all the shells are filled, pour the remaining marinara sauce over the top of the stuffed shells. Sprinkle the shredded mozzarella cheese evenly on top.
- Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes, then remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and golden.
- Once cooked, remove the dish from the oven and let it sit for 5 minutes before serving. This will help the filling set slightly and make it easier to serve.
- Garnish with fresh herbs if desired and enjoy your delicious Corn Caramelized Onion Stuffed Shells!
Tips
- Always salt your pasta water generously to ensure flavorful shells from the start.
- Take your time caramelizing the onions - low and slow is the key to developing deep, sweet flavor.
- Make sure to pat the cooked shells dry to prevent excess moisture in your filling.
- Don't overfill the shells - aim for a generous but neat portion that allows even cooking.
- Let the dish rest for 5 minutes after baking to allow the filling to set and make serving easier.
- For extra flavor, consider adding a pinch of fresh thyme or basil to the corn and onion mixture.
- If you want a crispier top, broil the dish for 1-2 minutes after baking to achieve a golden-brown cheese crust.
- This recipe can be prepared ahead of time and refrigerated before baking - perfect for meal prep!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 18g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 55mg
