“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 tomatosauce. 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 ‘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 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.
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.
What better way to start celebrating fall then enjoying a cozy bowl of Savory Butternut Squash Soup? And then top if off with the most amazing delicious homemade croutons! Yeah, I’m still pretending we’re having fall weather over here in Arizona (it’s still 100 degrees). But a girl can dream right? It was actually the perfect day for soup when I made this because we were having a cooler rainy day. Hence the light looking rainy-ish in my photos. Maybe it worked out in my favor though?
This soup has such an amazing flavor. With the onion, garlic, vegetables and herbs it has more of a bold and savory taste vs. a sweeter apple or pear butternut soup. Plus, the added chopped vegetables heighten the flavor and give it a little more texture.
Oh do I have a treat for you! Let me introduce you to these ooey gooey, double dark chocolate zucchini brownies.
With dark chocolate being one of my favorite sweets, I knew I had to give this recipe a try! Plus it makes you feel a little better indulging in them when you know they’ve got some hidden zucchini, wholesome whole-wheat, dark chocolate and no butter or oil! Honestly I can’t even tell the zucchini is in there, although if I did I probably wouldn’t care because zucchini bread is delicious as well!
This is one of those great go-to recipes for those nights when you’re craving some comfort food and need to whip something up real fast. Don’t get me wrong homemade-layered lasagna is amaazzing, but when the mood strikes, who has time for all those steps? There is a lot of prep work involved!
With this recipe you simply boil the noodles while cooking your veggies in the skillet, then mix it all up with your cheese and sauce, throw it in the oven, then BAM delicious cheesy comforting lasagna. My fav part is the ricotta. I’m not sure why, maybe because I don’t eat it too often? Or because it is the Wisconsin blood in me? But it makes it oh so creamy and cheesy.
These crispy zucchini boats are topped with garlic, cheese, tomatoes and basil, and then baked until golden and bubbling with cheesy goodness. They would make an excellent side dish, snack or appetizer. I just ♥ them because they are so easy and have the flavors of a pizza or garlic toast, without the bread!
You’ll likely have all of these ingredients in your kitchen already, so this makes a quick veggie side dish to whip up real quick! It bet it would taste amazing to even put a little pizza sauce on there too or any other toppings you may have.