Stuffed Shells with Summer Squash and Ricotta

I was first introduced to stuffed shells when I was in college. A friend of mine used to make them all the time, and they quickly became one of my favorite dishes. This recipe is a lightened up version that is perfect for summertime. The squash and ricotta provide a delicious filling, while the tomato sauce adds a touch of sweetness.


  • 2 tablespoons olive oil, 1/2 sweet onion diced, 2 cups yellow squash chopped (from about 2 small squash), 8 ounces ricotta cheese, 8 ounces grated mozzarella cheese, 1 large egg, 1/2 teaspoon salt, 12 ounces large pasta shells (about 30), 2 cups marinara sauce, 1 teaspoon fresh thyme leaves, 1/4 cup breadcrumbs and 1 tablespoon olive oil.


1. In a large skillet, heat olive oil over medium heat and cook onions and squash until softened, 4-5 minutes. Remove from heat and let cool slightly.

2. In a medium bowl, stir together ricotta, mozzarella, egg and salt. Add cooled onions and squash to cheese mixture along with any oil in the skillet; stir well.

3. Cook shells according to package instructions just until al dente; drain and let cool enough to handle.

4. Spread 1 cup marinara sauce on bottom of 9×13 inch baking dish; fill each shell with a heaping tablespoon of squash mixture and place in dish. Repeat until you run out of filling or shells (about 30).

5 Spoon remaining marinara over shells; dot surface with a little extra mozzarella cheese if desired Season dish with fresh thyme leaves and black pepper,.

See also  Rich & Delicious Chocolate Cream Cheese Cookies

6 Bake at 350 degrees for 30 minutes or until cheese in filling has melted bubbly

Nutrition Facts

  • Calories: 350
  • Fat: 17 g
  • Saturated fat: 8 g
  • Cholesterol: 82 mg
Stuffed Shells with Summer Squash and Ricotta

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