Summer Stuffed Shells – Fustini's Oils & Vinegars

Ingredients

• 20-25 jumbo pasta shells, cooked
• 2 tablespoons Fustini's Gremolata olive oil
• 1 onion, diced
• 4 garlic cloves, minced
• 1 zucchini squash, chopped
• 2 ears of corn, cut from the cob
• Kosher salt and freshly ground black pepper
• 15 oz ricotta or goat cheese
• 1 large egg, beaten
• 2 cups grated mozzarella cheese, plus more for topping
• 1/2 cup grated parmesan cheese, plus more for garnish
• 2/3 cup Ligure Pesto
• 2 cups Savori Marinara sauce, for more heat, use Arrabbiata Sauce
• fresh basil for garnish