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Creamy squash blends deliciously with this cheesy filling for a new twist on stuffed shells. For an autumn treat, substitute canned pumpkin for the squash.
NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
Preheat the oven to 350°F. Coat a 13" x 9" baking dish with cooking spray. Spread half of the sauce over the bottom of the prepared baking dish.
Prepare the shells according to package directions.
Meanwhile, in a medium bowl, combine the squash, ricotta, Asiago, egg, bread crumbs, and nutmeg.
Evenly divide the squash mixture among the shells. Arrange in a single layer in the prepared baking dish. Pour the remaining sauce over the filled shells. Cover with foil and bake for 20 minutes. Remove the foil and bake for 5 minutes, or until hot and bubbly.
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