Summer Squash Stuffed Shells

The other night I took one of my son's favorite side dishes (summer squash and cheese) and turned it into dinner for the three of us. Enter Summer Squash Stuffed Shells.

This recipe is highly adaptable so use what you've got! I know squash sizes vary greatly. These were medium to large and equaled just over 6 cups of diced squash.

Summer Squash Stuffed Shells

2 zucchini, diced

1 yellow squash, diced

Avocado oil

6 oz Conchiglioni (pasta shells)

1 tsp salt, plus more to taste

1/3 cup mascarpone

1/3 cup grated pecorino

Pepper to taste

2 cups crushed tomatoes or your favorite marinara

1/2 cup Italian blend shredded cheese

Preheat oven to 400

Cook pasta according to package directions. While the pasta is cooking heat a large pan over medium heat. Add avocado oil and sauté the zucchini and squash. Sprinkle with a teaspoon of kosher salt and add pepper to taste. Stir in the mascarpone and pecorino. Remove from heat and check seasoning, adding more salt if desired.

Spread one cup of crushed tomatoes or marinara across the bottom of a large baking dish. Stuff shells with the squash mixture and place in the baking dish (filling was enough to stuff 22 shells). Top with remaining cup of tomatoes/marinara and shredded cheese. Bake at 400 for 25 minutes.