Stuffed Shells with Summer Squash and Ricotta

Ingredients

• 2 tablespoons olive oil
• 1/2 sweet onion, diced
• 2 cups yellow squash, chopped
• 8 ounces ricotta cheese
• 8 ounces grated mozzarella cheese
• 1 large egg
• 1/2 teaspoon salt
• 12 ounces large pasta shells
• 2 cups marinara sauce
• 1 teaspoon fresh thyme
• 1/2 teaspoon black pepper
• 3 ounces prosciutto
• 1/4 cup breadcrumbs
• 1 tablespoon olive oil

Directions

1. Warm the olive oil in a large skillet set over medium heat. Add the onions and squash, then cook until they have softened, 4-5 minutes. Take the skillet off the heat and allow the mixture to cool a bit.
2. In a medium bowl, combine the ricotta, mozzarella, egg, and salt. Once the squash and onion mixture has reached room temperature, scrape it into the bowl with the cheese, including any oil left in the skillet, and mix until everything is evenly combined.
3. Prepare the shells according to the package directions, stopping when they are al dente. Don’t let them go too far, or they’ll be too delicate and may break during baking. Drain the pasta, then set it aside until you can comfortably handle it.
4. Spread one cup of the marinara sauce across the bottom of a 9x13 baking dish. Spoon a heaping tablespoon of the squash and ricotta filling into each shell, then arrange the filled shell in the dish. Continue filling and placing shells until the pasta or filling is used up. You should have about 30 shells.
5. Spoon the remaining marinara over the top of the shells, and add a little extra mozzarella over the surface if you’d like. Sprinkle the dish with the fresh thyme and black pepper.
6. Bake the shells at 350 degrees F for 30 minutes, until the filling cheese is melted and the marinara is bubbling.
7. For the optional crispy prosciutto topping, tear the prosciutto into pieces and place it in a medium skillet. Cook over medium-low heat until it begins to brown and crisp, then remove it from the skillet and chop it.
8. Put the chopped prosciutto back in the skillet. Stir in the breadcrumbs and olive oil, then cook for another 2-3 minutes, until the breadcrumbs are browned and crisp. Take the mixture off the heat, let it cool, and scatter it over the pasta.
9. For leftovers, freeze the shells before baking or freeze them after baking. Let them cool to room temperature, then pack them into a freezer-safe container. Use them within a month or two. Reheat the shells in a microwave on high for 1 1/2 to 2 minutes.