I love this dish – I’m not one to peel hard squashes, so I always buy frozen. Handy, easy, good and always available.
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Ricotta Squash Stuffed Baked Shells
1 (26 ounce) jar pasta sauce (I add a half jar of wine vinegar/water – secret ingredient -I find jar sauces too thick)
24 jumbo shells
12 ounces of frozen squash -thawed
3/4 cup ricotta cheese
1/3 cup grated Parmesan cheese
1 egg, slightly beaten
2 tbs dry bread crumbs – plain or seasoned
2 tbs. dry parsley
1 tsp freshly ground nutmeg
pepper to taste
shredded mozzarella cheese
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Preheat oven to 350.Coat a 13×9″ baking dish with cooking spray. Spread half the pasta sauce over the bottom of baking dish. Prepare shells according to package directions.Meanwhile in a medium bowl, combine the squash, ricotta, grated cheese, egg, bread crumbs, parsley , nutmeg and pepper. Evenly divide the squash mixture among the shells. Arrange in a single layer in the baking dish. Pour remaining sauce over the filled shells. Top with mozzarella cheese.Cover with foil - bake 20 minutes. Remove the foil - bake for 5 minutes longer or until hot and bubbly. Make a salad 
– Serves 8
– Serves 8
