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 culinary.net deadline?! Hope it’s still relevant 😉
Here’s What You Do:
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 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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