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Summer Squash Stuffed Shells baked in a white pan.
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Cheesy Summer Squash Stuffed Shells

A blend of cheeses and sautéed summer squash are stuffed into tender jumbo pasta shells. This light and flavorful meatless meal is perfect for the summer because it uses yellow squash and zucchini which are typically in abundance.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Dinner
Cuisine: American
Keyword: Summer Squash Stuffed Shells
Servings: 4 servings
Calories: 639cal
Author: Amy Desrosiers
Cost: $7


  • large skillet
  • 6 quart stockpot
  • collander
  • cutting board & knife
  • food processor
  • 11 x 13 pan
  • mixing bowl
  • Wooden Spoon
  • spoon (to scoop mixture into shell)
  • oven


  • 16 jumbo stuffed shells
  • 2 tablespoons extra virgin olive oil
  • 1 medium zucchini
  • 2 small summer squash or one medium.
  • 2 cloves garlic
  • 1 medium Vidalia onion chopped
  • 15 ounces Galbani® Whole Milk Ricotta Cheese
  • 8 ounces Galbani® Whole Milk Low Moisture Mozzarella Cheese (half the block)
  • 26 ounces marinara sauce
  • salt & pepper to taste
  • 1 tablespoon fresh parsley finely chopped to garnish


  • Over medium heat, add oil to a large skillet. Add in chopped squash, garlic, and diced onion. Season with salt & pepper and pan fry stirring ocassionally until tender, about 10 minutes.
  • Bring a large stockpot of water to a boil and add 1/4 tsp of salt to it for flavor. Add your jumbo shells and boil until al dente.  Using the collander, drain hot water from the shells and rinse in cool water. Drain any additional water from the shells before stuffing.
  • In a food processor, add small pieces of Galbani® Mozzarella cheese, and process until finely shredded.
  • Add your ricotta cheese, 1/2 the mozzarella cheese, and sauteed vegetables to a large mixing bowl, and stir to combine.
  • Add 26 ounces of pasta sauce to the bottom of your 11 x 13 pan.
  • Using a tablespoon, generously fill each shell with filling, and add shells directly on top of the sauce. Sprinkle shells with additional cheese and bake for 20 minutes covered. At the 20-minute mark, remove the foil, and bake for an additional 10 minutes uncovered. Sprinkle dish with fresh parsley before serving.


Nutritional values may vary and are meant to be a guide.
To make two pans or a double-layered pan of stuffed shells, simply use the following measurements:
  • 12 ounces of pasta shells
  • 32 ounces of Ricotta
  • 16 ounces of mozzarella cheese 
  • (2) 26-ounce jars of marinara sauce
For a double layer, add one jar of sauce to the bottom of the pan, and one jar of sauce over the top of the second layer of shells. Cover all shells with an additional layer of mozzarella cheese. 


Serving: 1portion | Calories: 639cal | Carbohydrates: 49g | Protein: 34g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 103mg | Sodium: 1431mg | Potassium: 1236mg | Fiber: 6g | Sugar: 16g | Vitamin A: 1987IU | Vitamin C: 37mg | Calcium: 589mg | Iron: 4mg