Cheese Please!

 

Today’s recipe is:

a.  delicious

b.  cheesy

c.  delicious

d.  meatless

e.  delicious

Get the hint?

I don’t know why I haven’t fixed stuffed shells more often – the truth be told, I have only made them once or twice before in my life.  They are so easy and are a quintessential comfort food. 

It got 5 stars from my taste tester – I hope your eaters like it, too.  Enjoy!

 

 

Pesto Stuffed Shells

Print this recipe!

yields 4-6 servings

 

1 box Jumbo Shells

1 large jar spaghetti sauce*

For the filling:

• 1 (15-ounce) container part skim ricotta cheese
• 1 egg, beaten
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 3 T reduced fat cream cheese (room temp) – my secret ingredient!
• 1/4 C jarred pesto (or homemade if desired)
• salt and pepper

 

*I love to add my favorite veggies and seasonings to jarred spaghetti sauce to give it more of a homemade feel – I start by sautéing onion, mushrooms and garlic until tender followed by 1 T of tomato paste for that extra kick.  Totally optional!

 

Prepare HALF OF THE BOX of jumbo shells according to package directions.  Drain and let cool on a baking sheet while preparing the rest of the meal components.

 

 

 

For the filling, in a medium bowl place 1 egg and whisk (this makes it easier to incorporate into the cheese mixture).  Add the rest of the filling ingredients and mix.  Set aside.

 

 

Question of the day:  Why does something as delicious as pesto have to look so much like duck poop?

 

Heat spaghetti sauce (and add any “fixings” if desired) in a saucepan on the stove over low heat.

 

Cooking with Prego while preggo – so fun!

 

Prepare your baking dish by spraying with nonstick spray and ladling a layer of spaghetti sauce on the bottom of the dish.

 

TIP:  Always, always, always spray your casserole dishes before making savory dishes (not just sweets) – this makes cleanup SO MUCH EASIER!

 

Scoop about 1 1/2 T filling into cooked pasta shells (I used a fork and thought it worked better than a spoon) and place on the bottom of your baking dish.  Continue until all the shells are filled and baking dish is full.  Top with the remaining spaghetti sauce.

 

 

Bake uncovered at 350 degrees for 30 minutes.  Let rest for 10 minutes before serving.

 

 

 

On the side?  Yep, you guessed it:  crusty garlic bread – YUM!

 

Happy Friday-eve!

Freezer Food

Happy Friday Eve everybody! 

The recipe for today's post is one of my favorites, mainly because it is a shortcut/fakeout meal all in one. Not only is this dish quick and easy, but it's also meatless and can be filled with any and as many veggies your heart desires.




I just used onions, mushrooms and broccoli in this version, but the veggie possibilities are limitless. 

Here are a few ideas for pasta mix-ins that would taste great (sauteed first and then added to the sauce): onions, broccoli, mushrooms, zucchini, squash, spinach, or red and green peppers.





SHORTCUT ALERT!

These frozen bags of goodness are perfect to have on hand for quick dinners anytime you need them.  Having a jar of spaghetti sauce on hand in the pantry is the final step to weeknight dinner perfection!




Veggie Cheese Ravioli

Print this recipe!

• 1 bag frozen Light Cheese Ravioli 
• 1 1/2 C frozen broccoli florets (I use baby florets)
• 1 large jar spaghetti sauce
• 1 container portobello mushrooms, chopped
• 1/2 onion, diced
• 2 cloves garlic
• 1 1/2 C reduced fat mozzarella cheese
• 3 T pesto (store bought or homemade)
• S&P

Saute onion and mushrooms with S&P in a tablespoon of olive oil for about 8-10 minutes over medium-low heat.  Add the frozen broccoli florets and garlic.  Cook for another 5-7 minutes or until thawed.








While the sauce is warming, cook the ravioli according to package directions. 

Prepare the baking dish by putting a layer of spaghetti sauce on the bottom to prevent sticking.  Once the ravioli is done, drain in a colander or transfer using a strainer to the baking dish. 





Cover with desired amount of sauce and save the leftover sauce (if any) for a later date (can be frozen).  <-- I do this often and love to have sauce ready to eat, or use as pizza sauce at a moments notice.

Top with cheese and pesto.  Bake at 350 degrees for 30 minutes.  Let cool for 5 minutes before serving.




This dish would be great served with a side salad and crusty bread.  Yum!

Zero to Hero

 

If you have ever felt like there is nothing to eat in the refrigerator and everyone is starving, this is the recipe that will take you from zero to hero any night of the week.

This Baked Spaghetti is a quick, no fail recipe that is easy enough to always have on hand so that there’s never need to call for take-out.  This recipe can also be altered to fit any taste buds. 

This version is meatless, but easily can be made for meat lovers. The addition of  cream cheese helps to keep the sauce thick and delicious.  

Try it today!

Baked Spaghetti (serves 4-6)

Preheat oven to 350 degrees

1 box spaghetti noodles

2 jars spaghetti sauce

1 sweet onion

1 garlic clove

1 bag sliced frozen mushrooms (fresh are also wonderful if you have them on hand)

2 T reduced fat cream cheese

Sauté onion and mushrooms over medium-high heat with 1 T of olive oil.  Add garlic and season with salt and pepper.

Boil water and add noodles. Cook for 10 minutes.

After the onions, mushrooms and garlic have sautéed to a golden brown color, add about 2 T of cream cheese and mix. 

At this point you can add any other ingredients you would like.  Some suggestions might be:  ground sirloin, frozen broccoli, green peppers, or even pepperoni (turkey pep is a great low-fat alternative).

Once cream cheese is incorporated, add two jars of spaghetti sauce and simmer over low heat. 

Two jars may sound like a lot, but it makes all the difference in the world.  The noodles will absorb some of the sauce and it will become thick when baking.  Runny sauce is not my favorite!

       

Drain pasta and assemble the dish as follows:

• Put a thin layer of sauce on the bottom of the baking dish.
• Add noodles.  Ladle 3/4 of the sauce on top of the noodles and mix together.
• Pour the remaining sauce on top of the mixture to cover.
• Bake at 350 degrees for 25 minutes.
• Add mozzarella cheese on top (if desired) and bake for 5 more minutes, or until melted.

Enjoy!

 

Tips:

• This meal is entirely freezer/pantry friendly.  You can easily have this on hand for any last minute dinner needs.  It also serves a lot and is great left over.
• Frozen sliced mushrooms help to make this recipe quick and delicious.  I have just discovered frozen mushrooms and prefer to use them, rather than jarred, in a pinch if I am out of the fresh variety. 
• The cream cheese works well in any pasta recipe to help thicken and help it to bind to the pasta.  It also adds a bit of richness without the fat.
• Another great tip when talking pasta sauces is to use fat free half and half for the same affect of a lighter colored pink sauce such as a Vodka Sauce where heavy cream is recommended.  This way is much more figure friendly!