Ricotta Squash Stuffed Baked Shells

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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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