1 (26 ounce) jar pasta sauce
24 jumbo shells
12 ounces of cooked squash or frozen
3/4 cup ricotta cheese
1/3 cup grated Parmesan cheese
1 egg, slightly beaten
2 tbs dry seasoned bread crumbs
2 tbs. dry chives or parsley
1 ts freshly ground nutmeg
mozzarella cheese

This is a good way to use up squash from your garden. Tastes very good.

Preheat oven to 350.

Coat a 13x9" baking dish with cooking spray. Spread half the pasta sauce over the bottom of baking dish. Prepare shells according to package directions.

Meanwhile in a medium bowl, combine the squash, ricotta, parm, egg, bread crumbs, chives and nutmeg. Evenly divide the squash mixture among the shells. Arrange in a single layer in the prepared baking dish. Pour remaining sauce over the filled shells. Top with desired mozzarella cheese.

Cover with foil and bake 20 minutes. Remove the foil and bake for 5 mnutes longer or until hot and bubbly.

Serves 8

Submitted by: Gail Elkins