Skillet Veggie and Cheese Stuffed Shells

Our family's FAVORITE Skillet Veggie and Cheese Stuffed Shells - the perfect weeknight meal that is delicious and easy to freeze! eat-yourself-skinny.com

I honestly can’t begin to tell you how delicious these skillet veggie and cheese stuffed shells are!  They are easy to make, easy to clean up and even easier to eat if you ask me.  Pasta is definitely one of my favorite guilty pleasures, but throwing in an assortment of fresh veggies somehow doesn’t make me feel as bad at the end of the day!  C’mon I know you agree with me.

This past weekend was my birthday and I actually ended up making these stuffed shells for my whole family while we were all together since I love getting their approval on new dishes that I come up with.  Well I’m happy to report that they all gave me two BIG thumbs up and even my picky little brother who hates vegetables said this was a winner!  Oh and if you’re wondering why I cooked for everyone on my own birthday, well it’s what I genuinely love to do and it isn’t often my entire family gets together for dinner so this was really fun.  Followed by Game of Thrones of course, but don’t even get me started on how obsessed I am with that show.  ALL the heart eyes on that one!

Oh and don’t worry I definitely did celebrate my birthday though and apologize in advance to those who saw my excessive wine-induced snap chats last Sunday.

#Oops.

Our family's FAVORITE Skillet Veggie and Cheese Stuffed Shells - the perfect weeknight meal that is delicious and easy to freeze! eat-yourself-skinny.com

To be honest when I was turning 30 I absolutely HATED it.  The whole idea of it literally depressed me.  I considered myself officially “old” and thought all of my exciting care-free years were behind me and it was time to become a full-fledged adult, but I honestly couldn’t have been more wrong.  I absolutely LOVE my thirties and so far they have marked some of my greatest life achievements and memorable moments.  And hey adulting hasn’t been so bad either – I am more financially stable than I ever was in my twenties, I have stronger (more lasting) relationships, I have tons more confidence and overall I am a much healthier person.  Most of the time.  Best part is, there is sooo much more to come and I am just getting started!  How’s that for a glass half full kind of mindset?

Ok so back to the carbs.

You guys this recipe literally couldn’t be any easier to make.  If you can boil water and shred up some veggies then you’re already one step ahead of the game.  For the filling I used shredded zucchini, carrots, spinach and onion all mixed together with a little garlic, ricotta cheese, mozzarella and Parmesan and, um, lemme just tell you that this sure makes one delicious combo!  Pretty sure I could just eat this filling by the spoonful if no one was watching.

I also sauteed everything in the same skillet that I cooked the shells in which makes for super easy clean-up and less dishes to have to worry about.  Your dishwasher (er husband) will thank you!

Our family's FAVORITE Skillet Veggie and Cheese Stuffed Shells - the perfect weeknight meal that is delicious and easy to freeze! eat-yourself-skinny.com

Okay let’s talk about sauce!

Now you could either make your own (which don’t get me wrong – I LOVE to do) or just use your favorite store-bought jar from your local grocer to save a little time.  No ladies this does not mean you’re lazy!  During the week sometimes it’s so nice to come home and whip up a quick, easy meal with just a few simple ingredients for your family and the great thing is this whole entire dish only takes about 30 minutes from start to finish.  But for those of you who love making your own homemade sauce, try this recipe for my favorite tomato sauce OR this simple bolognese sauce (just omit the meat).  Either way I think you’ll agree these stuffed pasta shells are a win-win!

I mean not only will your kitchen smell incredible, but your kids (and hubbies) won’t even realize they’re eating veggies!  Hey it’s okay to be sneaky from time to time.

Our family's FAVORITE Skillet Veggie and Cheese Stuffed Shells - the perfect weeknight meal that is delicious and easy to freeze! eat-yourself-skinny.com

I also love this dish because it freezes really well too which is perfect for those busy weeknights.  I can’t begin to tell you how stuffed our freezer is with pre-made meals ready to go, but they really are just so convenient!  Simply stuff the pasta shells, cover tightly with plastic wrap and they will freeze nicely for up to three months!  When you’re ready to make them, just de-thaw them in the fridge for a few hours, add your pasta sauce to the skillet and continue with the recipe as instructed.  Super easy!!

And before you dive into this delicious cheesy dish, allow me to impart some important words of wisdom to you – life is all about a healthy (yet realistic) balance and sometimes you just need to stuff your face with a big bowl of pasta!

One Pan Veggie Stuffed Shells

  • 27 (9 oz) jumbo pasta shells
  • 1 Tbsp olive oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 3 large carrots, shredded
  • 1 medium zucchini, shredded
  • 1 (10 oz) package frozen chopped spinach, thawed and well-drained
  • 1 cup part skim ricotta cheese
  • 1 cup shredded mozzarella cheese
  • ½ cup shredded Parmesan cheese
  • Salt and pepper, to taste
  • 3 cups pasta sauce (24 oz)
  1. Cook pasta shells according to the package instructions, drain and rinse well with cold water. Set aside.
  2. While pasta is boiling, drizzle olive oil in a large skillet over medium-high heat and saute onion, garlic, carrots and zucchini until tender, about 5 minutes. Stir in spinach and saute an additional minute until all combined and transfer spinach mixture into a large bowl.
  3. Stir in ricotta cheese, about ¾ cup of mozzarella cheese and ¼ cup of Parmesan (the remaining cheese will be used at the end) then add salt and mix until completely combined.
  4. Pour pasta sauce into the skillet then fill each shell with 2 heaping tablespoons of veggie mixture.
  5. Arrange stuffed shells in the skillet, cover and cook on medium heat for 10 to 15 minutes until heated through. Top with remaining cheese, serve and enjoy!

Serving Size: 3 stuffed shells • Calories: 273 • Fat: 9.9 g • Saturated Fat: 3.9 g • Carbs: 34.1 g • Fiber: 5 g • Protein: 13.8 g • Sugars: 7.8 g • WW Points+: 7 • Smart Points: 9

3.5.3208

Our family's FAVORITE Skillet Veggie and Cheese Stuffed Shells - the perfect weeknight meal that is delicious and easy to freeze! eat-yourself-skinny.com

Let’s block ads! (Why?)

Our family's FAVORITE Skillet Veggie and Cheese Stuffed Shells - the perfect weeknight meal that is delicious and easy to freeze! eat-yourself-skinny.com

I honestly can’t begin to tell you how delicious these skillet veggie and cheese stuffed shells are!  They are easy to make, easy to clean up and even easier to eat if you ask me.  Pasta is definitely one of my favorite guilty pleasures, but throwing in an assortment of fresh veggies somehow doesn’t make me feel as bad at the end of the day!  C’mon I know you agree with me.

This past weekend was my birthday and I actually ended up making these stuffed shells for my whole family while we were all together since I love getting their approval on new dishes that I come up with.  Well I’m happy to report that they all gave me two BIG thumbs up and even my picky little brother who hates vegetables said this was a winner!  Oh and if you’re wondering why I cooked for everyone on my own birthday, well it’s what I genuinely love to do and it isn’t often my entire family gets together for dinner so this was really fun.  Followed by Game of Thrones of course, but don’t even get me started on how obsessed I am with that show.  ALL the heart eyes on that one!

Oh and don’t worry I definitely did celebrate my birthday though and apologize in advance to those who saw my excessive wine-induced snap chats last Sunday.

#Oops.

Our family's FAVORITE Skillet Veggie and Cheese Stuffed Shells - the perfect weeknight meal that is delicious and easy to freeze! eat-yourself-skinny.com

To be honest when I was turning 30 I absolutely HATED it.  The whole idea of it literally depressed me.  I considered myself officially “old” and thought all of my exciting care-free years were behind me and it was time to become a full-fledged adult, but I honestly couldn’t have been more wrong.  I absolutely LOVE my thirties and so far they have marked some of my greatest life achievements and memorable moments.  And hey adulting hasn’t been so bad either – I am more financially stable than I ever was in my twenties, I have stronger (more lasting) relationships, I have tons more confidence and overall I am a much healthier person.  Most of the time.  Best part is, there is sooo much more to come and I am just getting started!  How’s that for a glass half full kind of mindset?

Ok so back to the carbs.

You guys this recipe literally couldn’t be any easier to make.  If you can boil water and shred up some veggies then you’re already one step ahead of the game.  For the filling I used shredded zucchini, carrots, spinach and onion all mixed together with a little garlic, ricotta cheese, mozzarella and Parmesan and, um, lemme just tell you that this sure makes one delicious combo!  Pretty sure I could just eat this filling by the spoonful if no one was watching.

I also sauteed everything in the same skillet that I cooked the shells in which makes for super easy clean-up and less dishes to have to worry about.  Your dishwasher (er husband) will thank you!

Our family's FAVORITE Skillet Veggie and Cheese Stuffed Shells - the perfect weeknight meal that is delicious and easy to freeze! eat-yourself-skinny.com

Okay let’s talk about sauce!

Now you could either make your own (which don’t get me wrong – I LOVE to do) or just use your favorite store-bought jar from your local grocer to save a little time.  No ladies this does not mean you’re lazy!  During the week sometimes it’s so nice to come home and whip up a quick, easy meal with just a few simple ingredients for your family and the great thing is this whole entire dish only takes about 30 minutes from start to finish.  But for those of you who love making your own homemade sauce, try this recipe for my favorite tomato sauce OR this simple bolognese sauce (just omit the meat).  Either way I think you’ll agree these stuffed pasta shells are a win-win!

I mean not only will your kitchen smell incredible, but your kids (and hubbies) won’t even realize they’re eating veggies!  Hey it’s okay to be sneaky from time to time.

Our family's FAVORITE Skillet Veggie and Cheese Stuffed Shells - the perfect weeknight meal that is delicious and easy to freeze! eat-yourself-skinny.com

I also love this dish because it freezes really well too which is perfect for those busy weeknights.  I can’t begin to tell you how stuffed our freezer is with pre-made meals ready to go, but they really are just so convenient!  Simply stuff the pasta shells, cover tightly with plastic wrap and they will freeze nicely for up to three months!  When you’re ready to make them, just de-thaw them in the fridge for a few hours, add your pasta sauce to the skillet and continue with the recipe as instructed.  Super easy!!

And before you dive into this delicious cheesy dish, allow me to impart some important words of wisdom to you – life is all about a healthy (yet realistic) balance and sometimes you just need to stuff your face with a big bowl of pasta!

One Pan Veggie Stuffed Shells

  • 27 (9 oz) jumbo pasta shells
  • 1 Tbsp olive oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 3 large carrots, shredded
  • 1 medium zucchini, shredded
  • 1 (10 oz) package frozen chopped spinach, thawed and well-drained
  • 1 cup part skim ricotta cheese
  • 1 cup shredded mozzarella cheese
  • ½ cup shredded Parmesan cheese
  • Salt and pepper, to taste
  • 3 cups pasta sauce (24 oz)
  1. Cook pasta shells according to the package instructions, drain and rinse well with cold water. Set aside.
  2. While pasta is boiling, drizzle olive oil in a large skillet over medium-high heat and saute onion, garlic, carrots and zucchini until tender, about 5 minutes. Stir in spinach and saute an additional minute until all combined and transfer spinach mixture into a large bowl.
  3. Stir in ricotta cheese, about ¾ cup of mozzarella cheese and ¼ cup of Parmesan (the remaining cheese will be used at the end) then add salt and mix until completely combined.
  4. Pour pasta sauce into the skillet then fill each shell with 2 heaping tablespoons of veggie mixture.
  5. Arrange stuffed shells in the skillet, cover and cook on medium heat for 10 to 15 minutes until heated through. Top with remaining cheese, serve and enjoy!

Serving Size: 3 stuffed shells • Calories: 273 • Fat: 9.9 g • Saturated Fat: 3.9 g • Carbs: 34.1 g • Fiber: 5 g • Protein: 13.8 g • Sugars: 7.8 g • WW Points+: 7 • Smart Points: 9

3.5.3208

Our family's FAVORITE Skillet Veggie and Cheese Stuffed Shells - the perfect weeknight meal that is delicious and easy to freeze! eat-yourself-skinny.com

 

Savoury Buckwheat Granola

Say hello to your salad’s new best friend. This jar of mustardy granola has become a total game-changer in our kitchen. And if you are like us and often mix leftovers into quick salad bowls, you are soon going to realize its potential. The granola has the most delicious flavour and adds a superb crunch to all types of salads. We don’t see this as a salad topping but instead a filler that you can use instead of cooking a batch of rice, quinoa or millet or whatever you normally use to make something simple and green into a more substantial meal. The granola is also great with soups (perfect for gazpacho!) and on top of grilled feta cheese or on a savory yogurt bowl. There are doubtless lots of other uses that we haven’t tried yet, but we surely will during the summer.

gks_savoury_granola_2

Savory granola might not be an entirely new concept, but it is a great one. And this recipe is a real winner with tones of mustard, orange zest, thyme and rosemary. It also has an incredible crunch from buckwheat groats, nuts, seeds, rolled rye and oats. So give yourself 10 minutes to mix the ingredients together, shove it in the oven and then use it on almost anything. You can thank us later

gks_savoury_granola_3

To help you get started, we are also sharing a quick little baked feta cheese recipe and a crunchy green salad which both are optimal paired with the granola. The feta cheese is almost too simple. Bake a block of feta cheese for 10 minutes on 200°C / 400°F, then switch up the temperature to max and turn on the broiler for just a few minutes. Drizzle with olive oil, fresh herbs and a generous sprinkle of savoury granola. We usually serve the cheese as a side dish to share on the table. An extra drizzle of honey will make it even more special.

The salad is a bit of a mash-up between a salad and a slaw. Thinly sliced vegetables and pears are mixed with lettuce, drizzled with a yogurt dressing and then covered in granola. Win!

gks_savoury_granola_4

Savoury Granola – Salad’s Best Friend
Makes 4 cups / 1 litre
You can of course add or replace any of the seeds, nuts or flakes with what you have in your pantry. If you are looking for a slightly lighter granola you can replace some of the oil with water. Dry spices could also be added instead of the fresh herbs.
Dressing: 
1/2 cup / 125 ml olive oil
2 tbsp grainy mustard
1 tbsp honey (or maple syrup)
zest from 1 orange 
1-2 tbsp finely chopped fresh thyme (leaves only)
1-2 tbsp finely chopped fresh rosemary (leaves only) 
salt and pepper 
Dry ingredients: 
1 cup / 100 g rolled rye flakes (or just oats, if you are sensitive to gluten)
1 cup / 100 g rolled oats
1/2 cup buckwheat groats 
1/2 cup pumpkin seeds 
1/2 cup sunflower seeds 
1/2 cup hazelnuts
Preheat the oven to 180°C / 360°F. Combine all of the dressing ingredients in a large bowl and whisk until smooth. Add all of the dry ingredients to the bowl. Use you hands or a spatula to toss the dry ingredients in the dressing until all is coated. Bake for about 20 minutes or until crunchy and golden, stirring the granola halfway through to prevent it from burning. We usually add some extra herbs after it is baked but this is of course optional. Store in an air-tight jar in room temperature for up to 4 weeks.
Fennel and Pear Salad with yogurt dressing
Serves 4
1 butter lettuce, leaves gently torn
1 cucumber, sliced into rounds
1 fennel bulb, halved and thinly sliced 
1 bunch radishes, thinly sliced
1/2 romanesco or 
broccoli, thinly sliced
2 pears, thinly sliced 
2 tbsp olive oil 
Yogurt dressing
3/4 cup / 20o ml yogurt
10 basil leaves, finely chopped
1/2 lemon, juice
a pinch of salt and a generous grind of black pepper
Prepare all the salad ingredients and place them in a large salad bowl. It’s easiest to use a mandolin to get thin slices. Drizzle with olive oil and toss to combine. Stir together the yogurt dressing in a small bowl. Serve the salad on 4 plates, drizzle with yogurt and top with a generous scoop of granola.

gks_savoury_granola_5

PS. In case anyone is wondering, the salad plate was a real bargain from a local ceramicist. Apparently it’s a bit uneven so we almost got it for free. A tip is to always ask for their “damaged goods” if you want unique pieces and are on a budget. The apron is from Stone Cold Fox. 

Let’s block ads! (Why?)

Say hello to your salad’s new best friend. This jar of mustardy granola has become a total game-changer in our kitchen. And if you are like us and often mix leftovers into quick salad bowls, you are soon going to realize its potential. The granola has the most delicious flavour and adds a superb crunch to all types of salads. We don’t see this as a salad topping but instead a filler that you can use instead of cooking a batch of rice, quinoa or millet or whatever you normally use to make something simple and green into a more substantial meal. The granola is also great with soups (perfect for gazpacho!) and on top of grilled feta cheese or on a savory yogurt bowl. There are doubtless lots of other uses that we haven’t tried yet, but we surely will during the summer.

gks_savoury_granola_2

Savory granola might not be an entirely new concept, but it is a great one. And this recipe is a real winner with tones of mustard, orange zest, thyme and rosemary. It also has an incredible crunch from buckwheat groats, nuts, seeds, rolled rye and oats. So give yourself 10 minutes to mix the ingredients together, shove it in the oven and then use it on almost anything. You can thank us later

gks_savoury_granola_3

To help you get started, we are also sharing a quick little baked feta cheese recipe and a crunchy green salad which both are optimal paired with the granola. The feta cheese is almost too simple. Bake a block of feta cheese for 10 minutes on 200°C / 400°F, then switch up the temperature to max and turn on the broiler for just a few minutes. Drizzle with olive oil, fresh herbs and a generous sprinkle of savoury granola. We usually serve the cheese as a side dish to share on the table. An extra drizzle of honey will make it even more special.

The salad is a bit of a mash-up between a salad and a slaw. Thinly sliced vegetables and pears are mixed with lettuce, drizzled with a yogurt dressing and then covered in granola. Win!

gks_savoury_granola_4

Savoury Granola – Salad’s Best Friend
Makes 4 cups / 1 litre
You can of course add or replace any of the seeds, nuts or flakes with what you have in your pantry. If you are looking for a slightly lighter granola you can replace some of the oil with water. Dry spices could also be added instead of the fresh herbs.
Dressing: 
1/2 cup / 125 ml olive oil
2 tbsp grainy mustard
1 tbsp honey (or maple syrup)
zest from 1 orange 
1-2 tbsp finely chopped fresh thyme (leaves only)
1-2 tbsp finely chopped fresh rosemary (leaves only) 
salt and pepper 
Dry ingredients: 
1 cup / 100 g rolled rye flakes (or just oats, if you are sensitive to gluten)
1 cup / 100 g rolled oats
1/2 cup buckwheat groats 
1/2 cup pumpkin seeds 
1/2 cup sunflower seeds 
1/2 cup hazelnuts
Preheat the oven to 180°C / 360°F. Combine all of the dressing ingredients in a large bowl and whisk until smooth. Add all of the dry ingredients to the bowl. Use you hands or a spatula to toss the dry ingredients in the dressing until all is coated. Bake for about 20 minutes or until crunchy and golden, stirring the granola halfway through to prevent it from burning. We usually add some extra herbs after it is baked but this is of course optional. Store in an air-tight jar in room temperature for up to 4 weeks.
Fennel and Pear Salad with yogurt dressing
Serves 4
1 butter lettuce, leaves gently torn
1 cucumber, sliced into rounds
1 fennel bulb, halved and thinly sliced 
1 bunch radishes, thinly sliced
1/2 romanesco or 
broccoli, thinly sliced
2 pears, thinly sliced 
2 tbsp olive oil 
Yogurt dressing
3/4 cup / 20o ml yogurt
10 basil leaves, finely chopped
1/2 lemon, juice
a pinch of salt and a generous grind of black pepper
Prepare all the salad ingredients and place them in a large salad bowl. It’s easiest to use a mandolin to get thin slices. Drizzle with olive oil and toss to combine. Stir together the yogurt dressing in a small bowl. Serve the salad on 4 plates, drizzle with yogurt and top with a generous scoop of granola.

gks_savoury_granola_5

PS. In case anyone is wondering, the salad plate was a real bargain from a local ceramicist. Apparently it’s a bit uneven so we almost got it for free. A tip is to always ask for their “damaged goods” if you want unique pieces and are on a budget. The apron is from Stone Cold Fox.