“By posting this recipe I am entering a recipe contest sponsored by the National Pasta Association and am eligible to win prizes associated with the contest. I was not compensated for my time.”
Today I am going to share my 4th and final pasta recipe for National Pasta Month sponsored by Pasta Fits. Kale, Mushroom and Zucchini Stuffed Shells + Easy Red Wine Tomato Sauce. I felt like I was channeling my inner Italian while making this dish and sipping wine as I made the tasty tomato sauce. Yes, I am supposedly ¼ (or less?) Italian. I say “supposedly” because one of my great-grandfathers claimed to be from Palermo, Italy, although he was adopted and the story keeps changing. I hear that multiple birth certificates for him were found, so it seems that he may have actually been born in Milwaukee, WI (where my family is originally from) and possibly had Italian parents who set him up for adoption? Or his adoptive parents were Italian? Interesting… Maybe I will work on my family history some day to solve that mystery.
We just kale, mushrooms and zucchini. I haven’t cooked much with kale yet, besides making kale chips, so I thought I’d give it a go. I would definitely recommend using kale in your pasta recipes (cook just like you would fresh spinach). In this recipe I finely chopped it up so it was evenly spread through out the ricotta stuffing. Yum! What a fantastic way to get in some extra vitamins K, A, C and many other nutrients. ‘d this pasta dish! I think it would also be wonderful to make for a holiday dinner. Christmas Eve maybe? It has incredible flavor and elegance, without being too complicated! Not to mention, it’s packed with nutritious
I also made this dish slightly healthier by using part-skim ricotta and 2% milk mozzarella along with heart healthy homemade tomato sauce and olive oil. The noodles provide a delicious and nutritious base to the recipe alongside the wholesome fresh ingredients.