Can you say Craziness?!

That was December-all of it.
Full of fun, laughter, inspiration and craziness.
Andy and I took a little getaway to Puerto Rico and had so much fun in the sun, in the jungle and strolling down the cobblestone streets of Viejo San Juan. We came back to a complete whirlwind-my birthday, a new puppy, a trip to Minnesota, hosting Christmas Eve and travelling for Christmas.
Needless to say by the last week of December I had no groceries except those vegetables sturdy enough to survive the month. Sometimes an empty fridge is a perfect inspiration for a new dish. I pulled out my favorite stapel (Laughing Cow cheese!) along with zucchini, carrots, and onions and Voila! This Creamy Veggie Stuffed Shells Casserole was born.

It was so good I ate it three different times.

Give it a try my friends!

Hugs for a new year,

PS–As you can tell I wrote this at the beginning of January for my deadline?! Hope it’s still relevant 😉


pulsing the veggies

Here’s What You Do:

Stuffing the shells

Stuffing the shells

 Here’s What You Need:
Jumbo shells (about 1/2 box =15)
1 large zucchini, chopped roughly; 1 large carrot, chopped roughly; 1/2 a large sweet onion, chopped roughly
1 tsp garlic salt
1/2 tsp Penzey’s Mural of Flavor*
1/4 tsp pepper
4 wedges Laughing Cow Light Swiss
Extra virgin olive oil
Good quality marinara (Tomato basil)
Italian Blend Shredded Cheese

Here’s What You Do:
Preheat the oven to 350. Cook shells according to package directions al dente and set aside. Drizzle a pan with evoo and heat over medium high. Meanwhile quickly pulse the carrot, zucchini and onion in a food processor. (Or chop very finely). Add to the pan along with the seasonings and heat for 3-4 minutes or until the veggies start to soften. Stir in the Laughing Cow wedges to coat. Spray a pyrex baking pan with organic non-stick spray and carefully stuff the shells. Pour the marinara gently over the top to coat (about 3/4 of the jar). Sprinkle lightly with the cheese. Bake covered for 20 minutes. Uncover and bake for 10 minutes more. If you like it more golden brown, feel free to broil 1-2 minutes. Season with salt and pepper and a dash of parmesan. Yum!

*I love this salt free seasoning with a unique, light dillish flavor, but in a pinch you can substitute any other favorite seasoning blend you have.

Kid Tip:
I admit, this was not one my boys were excited to try–something different after all! But, once my four year old tried it, he really liked it. I cut it into pieces for him and added a good dollop of parmesan, of course!

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  1. I love Puerto Rico! I have traveled there about 5 times, each time was amazing! It has been many years since I was last there and as I look outside to heavy snow falling from the sky I wish I was in Puerto Rico now! These stuffed shells look fabulous! I low how you used Laughing Cow cheese in this. I always have those on hand!

    • Bree says:

      Me too! When I used to work in international sales it was part of my territory. It is sub zero here today so I am dreaming of PR!

  2. HA! I didn’t know you were part of too!

    Love these stuffed shells, they are relevant all the time!

  3. A trip to PR in the winter sounds amazing! These stuffed shells don’t sound half bad either! :)

  4. Deborah says:

    Sounds like a crazy but fun month! And these look so amazing. I want them!

  5. This sounds so good!! I love all the veggies, and of course the cheese :)

  6. Love how this is perfect comfort food without being loaded with fat!

  7. Helene says:

    This is a very nice recipe, I always try to put a lot of veggies in our meals.

  8. love the veggie stuffing- not used nearly as much as it should be with pastas! These shells look delicious

  9. What a great recipe, it looks so delicious and I bet I can get my 5 year old to eat it. :) I love your blog

  10. kacey says:

    what did you garnish it with – basil? pretty! going to try these tomorrow!

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