Description
An updated take on my Mom’s standard stuffed shells, loaded with fresh veggies and garlic.
Ingredients
Scale
- 12 oz jumbo pasta shells, prepared according to package directions
- 3 medium sized Summer Squash (mix of yellow and green), diced
- 2 Tbs oil
- 2 garlic cloves, minced
- 15 oz ricotta
- 8 oz shredded low moisture mozzarella (divided)
- 1/2 tsp Salt
- 1/4 tsp Pepper
- .66 oz fresh basil, chiffonade
- 15 oz marinara sauce
Instructions
- Preheat oven to 375F
- Heat oil in a skillet over medium high heat and add in diced summer squash and garlic. Sautee until slightly softened then set aside.
- Combine the ricotta, half of the mozzarella, basil, half of the sautéed squash and salt and pepper and mix until incorporated, though don’t over-mix.
- Scoop a tablespoon’s worth of the cheese filling and put it into a shell. Repeat with remaining filling until all shells are stuffed.
- Pour about 3/4 of the marinara sauce into the bottom of a 9 x 13 baking pan and spread all over to the edges. Place stuffed shells on top of the sauce, then spread remaining sauce over the tops of the shells along with the remaining sauteed squash.
- Cover with tin foil and bake at 375F for 25 minutes. Then remove the foil, top with remaining mozzarella and bake an additional 15 minutes until everything is bubbling and the cheese is melted.
- Serve hot!
- Prep Time: 35 mins
- Cook Time: 25 mins
- Category: Entree
- Cuisine: Italian