Creamy Elbows & Corn Stuffed Zucchini with Barilla® Elbows and Marinara Sauce
Creamy Elbows & Corn Stuffed Zucchini with Barilla® Elbows and Marinara Sauce
45 minutes total
- Classic Blue Box
- Expert
- Extra Virgin Olive Oil
- No Meat
- Short
- Spring Recipes
- Summer Recipes
- Weekend
- Weeknight
Made with Barilla Classic Blue Box Elbows pasta.
Ingredients
Serves 4
| ½ | Box Barilla® Elbows |
| 1 | Cup Barilla® Marinara Sauce |
| 4 | Large zucchini, halved lengthwise and seeds removed |
| 1 | Cup heavy cream |
| 1 | Cup frozen corn |
| 2 | Cups mozzarella cheese |
| 1 | Cup cheddar cheese, shredded |
| ½ | Cup Gruyere cheese, grated |
| 1 | Bunch green onions, sliced thin |
| To taste | Salt and white pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Preheat oven to 400° F. Bring a large pot of water to a boil; cook pasta 3 minutes less than the package directions.
Step 2
Meanwhile in a 12 inch skillet heat cream, marinara and corn to a simmer. Season with salt and pepper.
Step 3
Add cooked pasta and turn the heat off. Stir in mozzarella and cheddar cheese until the sauce is thick and gooey.
Step 4
On a parchment-lined sheet tray, arrange the 8 zucchini boats. Fill each one with an equal amount of pasta and Gruyere cheese.
Step 5
Bake for 30 minutes or until the pasta and cheese has browned and the zucchini are cooked through.
Step 6
Remove from the oven and garnish with green onions.
Elbows
Elbows, Gomiti or Chifferi in Italian, is named for its twisted tubular shape that can vary in size and be either smooth or ridged. Pasta Elbows originated from Northern and Central Italy, where they are traditionally used in soups.
Barilla® Elbow pasta is made with non-GMO ingredients. For more information, please read our position.
- Shape Short
- Cook time 7–8 mins
- Range Classic Blue Box