Stuffed Shells with Summer Squash and Ricotta Recipe

Ingredients (15)

• 2 tablespoons olive oil
• 1/2 sweet onion, diced
• 2 cups yellow squash, chopped (from about two small squash)
• 8 ounces ricotta cheese
• 8 ounces grated mozzarella cheese
• 1 large egg
• 1/2 teaspoon salt
• 12 ounces large pasta shells (about 30)
• 2 cups marinara sauce
• 1 teaspoon fresh thyme
• 1/2 teaspoon black pepper
• DAD ADD: Prosciutto Crispies:
• 3 ounces prosciutto
• 1/4 cup breadcrumbs
• 1 tablespoon olive oil