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Stuffed Shells with Summer Squash and Ricotta
Stuffed Shells with Summer Squash and Ricotta
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Enjoy delicious Stuffed Shells with Yellow Squash and Ricotta - perfect for summer! Make ahead and freeze for convenience.
Ingredients:
  • 2 tablespoons olive oil
  • 1/2 sweet onion, diced
  • 2 cups yellow squash, chopped (from about two small squash)
  • 8 ounces ricotta cheese
  • 8 ounces grated mozzarella cheese
  • 1/2 teaspoon salt
  • 12 ounces large pasta shells (about 30)
  • 2 cups marinara sauce
  • 1 teaspoon fresh thyme
  • 1/2 teaspoon black pepper
  • DAD ADD: Prosciutto Crispies
  • 3 ounces prosciutto
  • 1/4 cup breadcrumbs
  • 1 tablespoon olive oil
Instructions:
  • In a large skillet over medium heat, sauté onions and squash in olive oil until softened, about 4-5 minutes. Remove from heat and allow to cool slightly.
  • Prepare the filling: Combine ricotta, mozzarella, egg, and salt in a medium bowl. Once the squash and onion have cooled to room temperature, mix them into the cheese blend along with any remaining skillet oil. Mix thoroughly.
  • Cook the shells according to package instructions until perfectly al dente, being careful not to overcook them. Drain and allow to cool until they are easy to handle.
  • Evenly cover the bottom of a 9x13 baking dish with one cup of marinara sauce. Fill each shell generously with a heaping tablespoon of the squash and ricotta mixture, then place the filled shell in the baking dish. Keep filling shells and arranging them in the dish until you exhaust the filling or shells, yielding approximately 30 stuffed shells.
  • Pour the remaining marinara sauce over the shells, sprinkle with extra mozzarella cheese if desired, and then season with fresh thyme and black pepper.
  • Bake the shells at 350°F for 30 minutes until the cheese is melted and marinara sauce bubbles.
  • Create a crispy prosciutto topping by tearing the prosciutto into pieces and cooking in a skillet until brown and crispy. Dice the prosciutto, then return it to the skillet with breadcrumbs and olive oil. Cook for 2-3 minutes until crispy. Let it cool before sprinkling over pasta. To store leftovers, cool the shells, seal them in a freezer-safe container, and freeze for up to two months. Reheat in the microwave on high for 1 1/2 to 2 minutes when ready to enjoy.

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