Zucchini Stuffed with Creamy Elbow Pasta, Corn & Green Onions
Better Together Series: Warm up to a seasonal favorite made with harvest veggies and three delicious cheeses.
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
1Preheat oven to 400° F. Bring a large pot of water to a boil; cook pasta 3 minutes less than the package directions.
2Meanwhile in a 12 inch skillet heat cream, marinara and corn to a simmer. Season with salt and pepper.
3Add cooked pasta and turn the heat off. Stir in mozzarella and cheddar cheese until the sauce is thick and gooey.
4On a parchment-lined sheet tray, arrange the 8 zucchini boats. Fill each one with an equal amount of pasta and Gruyere cheese.
5Bake for 30 minutes or until the pasta and cheese has browned and the zucchini are cooked through.
6Remove from the oven and garnish with green onions.