I was craving pasta so hard. Growing up, my dad would make shells with canned tomatoes, salt, pepper and butter all the time - I swear he made it every night that my mom was at work. I can never find whole wheat shells, but oh well. I wanted a little nostalgia, but I used brown grape tomatoes instead of tinned, as well as mushrooms, garlic, spinach and @yvesveggiecuisine chicken tenders. No butter of course :) this was tasty and satisfied my craving.
I don’t know why it was so hard to find pasta shells, but I would not rest until they were eventually found! I would only get stuffed pasta shells with yummy ricotta whenever I’d go to a friend’s house. I never remember my mom cooking these herself, so I have no idea why I’m so obsessed with them. 🤷🏽♀️⠀
These shells are slightly healthier, but still taste delicious! I used ground turkey, cut up some bell peppers, chopped kale, tomatoes and onion. Many people think that eating healthy is all about baked cod and steamed broccoli, but you CAN make healthier versions of food without depriving yourself from delicious flavors!⠀
Being the foodies that we are, Daniel and I have something up our sleeves all surrounding nutrition, and YOU CAN JOIN US! Stay tuned for some updates in the next couple of days! 😄 Curious now and can’t wait to find out what it is?! Message me for details... I am awful at keeping secrets.. 🤫🤭⠀
🍃 Baked Conchiglioni with Sausage, Squash & Sage 🍃
I made this last night, adapting a recipe I found on BBC Good Food. This serves 3, with each portion using 1 Hex A and 7.5 syns - 1 small butternut squash, flesh chopped into small cubes
- Olive oil Frylight
- Garlic Frylight
- small bunch of sage - leaves roughly chopped
- 6 Be Good To Yourself sausages (1 syn each)
- Grating nutmeg
- Conchiglioni pasta shells (allow 6/7 per person)
- 40g Clover Light (8 syns)
- 40g plain flour (8 syns)
- 250ml semi skimmed milk (1 Hex A)
- 250ml vegetable stock
- 30g parmesan (1 Hex A)
- 40g light cheddar (1 Hex A)
1. Heat oven to 220C/200C fan/gas 7.
Spread the squash on a baking tray lined with greaseproof paper. Add a sprinkle of the chopped sage and season. Spray with the garlic frylight and roast for 30 mins or until soft. Meanwhile, remove the sausages from their skins and divide each into 5 pieces, and form these into small balls.
2. Spray a frying pan with olive oil frylight and heat. Add the remaining sage leaves and sizzle for 1 min before adding the sausage balls to the pan. Fry until browned. Add half the cooked squash chunks. Take the remaining squash and mash it with some grated nutmeg to taste (I used about 1/5th)
3. Cook the Conchiglioni according to packet instructions. They need to still be a little firm once cooked.
Meanwhile, melt the butter in a saucepan, add the flour and stir to a paste, then gradually mix in the milk and stock, stirring continually until you have a smooth sauce. Add the mashed squash, most of the parmesan and cheddar, and plenty of seasoning. Once combined and thickened, add 3-4 tbsp of the sauce to the sausage mix to moisten it a little.
4. Spread the remaining squash sauce over the base of a large, shallow baking dish. Drain the pasta, and once cool enough to handle, stuff each shell with the sausage and squash filling. Line up the shells on top of the sauce, pushing them down into the sauce so only the tops of the shells are poking out. Scatter with the parmesan and cheddar that you saved and then bake for 30 mins or until golden brown. I served mine with some kale.
Pasta pasta pasta. No, I don't love pasta that much, but it happen that I had to do something with ricotta. Decided to make pasta. SOOOoo, that ricotta filling with fresh mozzarella, spinach, garlic and lemon&timut pepper is heaven! I'm affraid I'm falling in love with pasta 🙈
I'm all for simple and quick meals that I know my kids will eat.
I try and plan our meals so we are not only eating a variety of foods but also to save money.
Tonight I made a Pasta shell bolognaise. Something a bit different from the traditional spaghetti bolognaise.
Finished in the oven with melted cheese and of course served with a glass of wine.
A picture truly never does this meal justice ; buckwheat shells stuffed with homemade cashew ricotta, homemade vegan parmesan, spices and about 8 cups of spinach 😂 topped with organic tomato sauce (no preservatives and about 4 ingredients) and fiber crackers as "bread crumbs".
I enjoy pasta so much more since being vegan 🥰