Stuffed Shells With Summer Squash And Ricotta

Summer squash adds a sweet and refreshing twist to this classic stuffed shells recipe, paired with creamy ricotta and melted mozzarella cheese. The result is a delightful, seasonal take on a comforting Italian dish that’s perfect for warm-weather gatherings and potlucks.

Ingredients

• 12 jumbo pasta shells
• 1 1/2 cups summer squash, grated
• 2 cups ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1 egg
• 1/2 cup chopped fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 2 tablespoons olive oil

Instructions

Preheat your oven to 375°F (190°C).

Bring a large pot of salted water to a boil and cook the pasta shells according to package instructions until al dente.

Drain and set aside.

In a large skillet, heat the olive oil over medium-high heat.

Add the grated summer squash and cook until tender, about 5 minutes.

Let it cool.

In a large bowl, combine the cooked squash, ricotta cheese, Parmesan cheese, egg, parsley, salt, pepper, and nutmeg.

Mix well until all the ingredients are fully incorporated.

Stuff each cooked pasta shell with the squash and ricotta mixture, placing them in a baking dish as you go.

Top the stuffed shells with the shredded mozzarella cheese.

Cover the baking dish with aluminum foil and bake for 25 minutes.

Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Serve hot.

Notes

Be sure to cook the summer squash until it’s tender, as it can be a bit dense and might affect the overall texture of the dish.

To ensure the pasta shells don’t break apart, gently pat them dry with a paper towel after draining them from the boiling water.

If you’re worried about the stuffed shells not holding their shape, you can gently place them seam-side down in the baking dish to prevent the filling from spilling out during baking.

For an extra burst of flavor, sprinkle some chopped fresh basil on top of the mozzarella cheese before baking.

Since this recipe makes 10 servings, consider assembling the stuffed shells ahead of time and refrigerating or freezing them for a convenient meal prep option.

Keep an eye on the shells during the last 10-15 minutes of baking, as the cheese can go from perfectly melted to burnt quickly!

Nutrional Value

• Calories: 320
• Total Fat: 17g
• Saturated Fat: 8g
• Cholesterol: 60mg
• Sodium: 450mg
• Total Carbohydrates: 24g
• Dietary Fiber: 2g
• Sugars: 8g
• Protein: 20g