Stuffed Shells with Summer Squash and Ricotta

Directions

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

In a medium bowl, stir together ricotta, mozzarella, egg, and salt. When squash and onion are at room temperature, add them to the cheese mixture along with any oil in the skillet. Stir well.

Cook shells according to package instructions, until al dente. Be sure not to overcook the shells or they will fall apart while baking. When shells are cooked, drain and let cool until they are cool enough to handle.

Spread one cup of the marinara sauce on the bottom of a 9x13 baking dish. Fill each shell with a heaping tablespoon of the squash and ricotta mixture. Place the filled shell in the baking dish. Repeat until you run out of filling or shells. You should get about 30 shells.

Spoon the rest of the marinara over the shells and dot the surface of the shells with a little extra mozzarella cheese . Season the dish with fresh thyme and black pepper.

Bake the shells at 350 degrees F for 30 minutes until the cheese in the filling has melted and the marinara is bubbling.

Tear the prosciutto into pieces. Add to a medium skillet. Cook over medium-low heat until prosciutto starts to brown and turn crispy. Remove from skillet and dice. Return the diced prosciutto to the skillet. Add breadcrumbs and olive oil. Cook for another 2-3 minutes until breadcrumbs are brown and crispy. Remove and let cool, then sprinkle over pasta!

You can freeze the shells before baking or freeze the leftovers. Cool them to room temperature and then seal them in a freezer-safe container. Use them within a month or two. Reheat shells in a microwave on high for 1 1/2 to 2 minutes.