Yellow Belly Shells

1 box Annie’s original Shells & White Cheddar or Shells & Aged Cheddar
1 lb. fresh yellow summer squash – enough to yield 1 cup purée (Crookneck, yellow zucchini, or pattypan are all good)
Optional: pinch or two of fresh or dried thyme leaves
2 tbsp. soft butter
Salt, freshly ground pepper to taste

1. Cut up squash and cook in ¼ cup of water (stovetop or microwave) until soft, adding thyme if desired.
2. Purée in blender until very smooth and put aside while cooking pasta.
3. Cook pasta shells according to package directions, drain, and return to pot.
4. Add 1 cup squash purée and butter to pasta and stir until butter has melted.
5. Mix sauce packet contents with milk as directed and add to pasta in pot.
6. Stir over low heat until shells are well coated.
7. Season to taste and serve.

Serves 2-3.