Creamy Elbows & Corn Stuffed Zucchini

with Barilla® Elbows and Marinara Sauce

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Ingredients 4 Servings

Ingredients for 4 people

  • 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
  • Salt and white pepper to taste
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  • Preheat oven to 400° F. Bring a large pot of water to a boil; cook pasta 3 minutes less than the package directions.
  • Meanwhile in a 12 inch skillet heat cream, marinara and corn to a simmer. Season with salt and pepper.
  • Add cooked pasta and turn the heat off. Stir in mozzarella and cheddar cheese until the sauce is thick and gooey.
  • On a parchment-lined sheet tray, arrange the 8 zucchini boats. Fill each one with an equal amount of pasta and Gruyere cheese.
  • Bake for 30 minutes or until the pasta and cheese has browned and the zucchini are cooked through.
  • Remove from the oven and garnish with green onions.
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