Tag Archives: #pasta

Me gusta Mexicano!

Food, food, food…..I love you! I know it is pretty clear if you follow me on social media, but I really love Mexican food, especially tacos. There’s just something about the flavors in Mexican dishes that make me happy!!!!

Several years back I experimented with a dish that has become one of my favorites to make when entertaining because it is a) simple to make b) something that puts a spin on your regular stuffed shell recipe and c) absolutely delicious.

Mexican Stuffed Shells! Yes, you heard right!

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I made these last week and posted some snaps on my snapchat and IG story, and so many of you messaged me or snapped me back asking for the recipe. Here it is, friends!

                                                Katie’s Mexican Stuffed Shell Recipe
Ingredients:

-1 lb ground beef
-1 package taco seasoning
-4 oz cream cheese
-1 box of jumbo pasta shells
-1 1/2 cups salsa (you can use any kind you prefer or make your own)
-1 cup taco sauce
-1 cup shredded cheddar cheese
-Black Beans, rinsed (optional)
-Corn (optional)
-Green onions, chopped
-Sour cream OR plain greek yogurt

Directions:

Cook the ground beef as oven preheats at 350. Once beef is cooked, mix in cream cheese, taco seasoning, corn, and black beans if you are using. I have made this recipe both with corn and black beans and without, and I definitely prefer with!

As you cook the ground beef mixture, bring a pot of water to a boil and boil the shells. It’s all about multitasking, friends!

Use a 9 x 13 baking dish (I use a stoneware baker from Pampered Chef because I love how it cooks them),  and pour salsa on the bottom of the pan to coat. Spoon meat mixture into shells and place in pan. Drizzle taco sauce on top of shells, cover with foil, and bake for 30 minutes.

After your timer goes off, remove foil from shells and add shredded cheese, baking for another 15 minutes. Once completed, remove and top with sour cream and green onions.

***I provided the option of Greek Yogurt as a substitute for sour cream. This IS a recipe you can make healthier, and this is one of those healthier swaps.

These are so tasty and are different….prepare to share this recipe because once you make them for friends, they are going to ask you for the recipe!

I often get asked what I pair with these since your traditional garlic bread and salad may not go as well. I typically make homemade guacamole and chips!

ENJOY!

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Squash the stereotype….Italians can survive without pasta!

Little Pop Quiz for Ya….

Q: What is the one food item that is the most difficult to give up when you are trying to eat healthy AND have Italian in your blood?

A: Pasta, Pasta, Pasta

Don’t get me wrong….pasta isn’t entirely bad……especially when you eat the proper portions. However, what Italian do you know that actually eats the proper portion of lasagna, spaghetti, etc? I know I struggle with it.

Until Now!!!!

I found a way to disguise vegetables as lasagna!

It was a squash kind of week!

This week I made the most amazing lasagna that allowed me to have a pretty substantial portion. Since I am now obsessed with this recipe (I think I will be making it weekly), I had to share.

                                                      Katie’s Bombdiggity Spaghetti Squash Lasagna

         (I know what you are thinking….spaghetti squash, yeah right. Be openminded. Veggies are good for you!)

What you need:

-1 cup ricotta cheese
-2 1/2 cups of Italian turkey or chicken sausage ( I use the Fit and Active brand at Aldi’s)
-1 spaghetti squash (cooked)
-2/3 cup mozzarella cheese
-1 1/2 cups homemade tomato sauce (I use a family recipe or the one in the Fixate cookbook)

To cook the squash:

-I place mine on a cookie sheet and bake for about 55 minutes at 400 degrees. I literally do nothing to the squash other than plop it on the cookie sheet.

***Sidenote….Aldi’s presently has squash on sale for about $1.29 each! Stock up!

While squash is cooking:

-Brown the sausage (make sure to remove the casing….what a fun, slimy, gross job) and spray a casserole dish.

Once you remove the squash from the oven, set it to 375 (the temp for baking the lasagna). Cut the squash in half, remove those blasted seeds, and use a fork to remove the “spaghetti”.

Then break out your inner Italian and assemble the lasagna in the casserole dish as follows:

– Spoon about 1/3 of the sauce on the bottom of the casserole dish
-Place spaghetti squash on top of sauce
-Add the sausage (make sure it is drained…no one likes that extra grease)
-Add 1/4 cup sauce, then 1/3 cup of mozzarella cheese
-Spread ricotta
-Top with remaining sauce and mozzarella

Bake for about 15 minutes at 375.

So freaking good!

That’s it! Super easy, and it is absolutely delicious! You can change this up if you want…maybe you don’t want the meat; you can go without. Pair it with a nice salad, and your Italian heart can be happy.

21 Day Fixers, one portion of this is equivalent to ONE GREEN, ONE AND A HALF RED, HALF A BLUE, and ONE THIRD OF A PURPLE.

Don’t be a squash snob…..spaghetti squash is so versatile. And with this recipe the Italian in you doesn’t have to feel guilty about lasagna!

Enjoy, my fellow health conscientious Italians!

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