“Meatless Monday” Recipe of the Week – Three Cheese Manicotti

January 22, 2018 at 6:28 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Three Cheese Manicotti. You can find many versions of this at various websites, I’m using the one on the CooksRecipes website. The Cooks site has such a great selection of recipes to please all tastes, cuisines, or diets. Check it out today. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Three Cheese Manicotti
This recipe calls for purchased marinara sauce, but you can use about 1 3/4 cups homemade marinara or even leftover spaghetti sauce (should you conveniently happen to have some on hand). Whatever sauce is used, this pasta dish is easy enough to prepare for a weeknight supper, yet impressive enough to serve company.

Recipe Ingredients:
1 (12-ounce) package manicotti pasta shells (or 14 manicotti shells)
2 (15-ounce) cartons ricotta cheese
4 1/2 cups mozzarella cheese, grated – divided use
1 cup freshly grated Parmesan cheese – divided use
2 large eggs, lightly beaten
2 tablespoons chopped fresh flat-leaf parsley or 1 tablespoon dried parsley leaves
1 teaspoon kosher or sea salt
1/4 teaspoon freshly ground black pepper
1 (26-ounce) jar marinara sauce

Cooking Directions:
1 – Grease a 10 x 15-inch sided baking pan, such as a jelly roll pan; set aside.
2 – Cook manicotti pasta shells according to package directions; drain and set aside.
3 – In large bowl combine the ricotta cheese, 3 cups mozzarella cheese, 3/4 cup Parmesan cheese, beaten eggs, parsley, salt and pepper, mixing well. Divide mixture into 14 balls*.
4 – Carefully split a manicotti shell open. Shape a cheese ball to fit the shell; close shell and lay seam-side down into prepared baking pan (do not crowd the manicotti, allow some space between); repeat procedure with remaining shells and cheese balls.
5 – Pour marinara sauce evenly over shells, spreading as needed to completely cover the shells with sauce so they won’t dry out while baking. Top with remaining 1 1/2 cups mozzarella and 1/4 cup Parmesan cheese.
Bake uncovered at 350°F (175°C) for 30 to 35 minutes or until bubbly and cheese filling is set.
6 – Makes 14 manicotti.

*An easy way to divide the ricotta cheese mixture evenly is to form a “log” using plastic wrap, then divide the log into 14 sections.

Variation: 3 Cheese & Spinach Manicotti – For filling, combine 1 (15-ounce) carton, 2 cups shredded mozzarella, 1/2 cup freshly grated Parmesan cheese, 1 large egg, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper and and 1 (10-ounce) package frozen chopped spinach that has been thawed and squeezed dry; proceed as instructed above for filling manicotti; topping with the marinara sauce, then 1 1/2 cups shredded mozzarella and 1/4 cup Parmesan.

Nutritional Information Per Serving (1/14 of recipe): 362.3 calories; 39% calories from fat; 16.0g total fat; 82.5mg cholesterol; 847.3mg sodium; 370.9mg potassium; 28.8g carbohydrates; 0.8g fiber; 5.5g sugar; 28.0g net carbs; 25.0g protein.

Our Best Low-Carb Pasta Recipes

November 18, 2017 at 6:31 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Our Best Low-Carb Pasta Recipes. Delicious and Low-Carb Pasta Recipes like; Chicken Alfredo, Seafood-Stuffed Shells, and Zucchini and Turkey Lasagna. Find these and more all at the Diabetic Living Online website. Plus don’t forget to subscribe to one of my favorite Magazines, Diabetic Living. So Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/


Our Best Low-Carb Pasta Recipes
Carb control is essential in maintaining healthy blood sugar levels, but that doesn’t mean you have to completely cut out noodles. With pasta salads, soups, and traditional spaghetti, our healthy pasta recipes will satisfy your cravings for the hearty comfort foods without weighing you down. Mangia!

Chicken Alfredo
Ribbons of fresh zucchini and snipped parsley add lively color and nutrients to this easy chicken pasta recipe featuring whole grain noodles, lean chicken, and a light, creamy homemade Alfredo sauce………

Seafood-Stuffed Shells

Treat your guests to a taste of the Amalfi Coast with this elegant, protein-packed pasta recipe. Stuffed with tender scallops, flaky crab, and ricotta cheese, the delicious dish contains just 32 grams of carb per serving…….

Zucchini and Turkey Lasagna
In this healthy homemade casserole, we cut back on carbs and fat and kept calories to just 219 per serving by substituting zucchini ribbons for lasagna noodles and lean ground turkey for beef………


* Click the link below to get all the – Our Best Low-Carb Pasta Recipes

Whole-Grain Pasta Recipes

November 16, 2017 at 6:03 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Whole-Grain Pasta Recipes. Healthy and Delicious Whole-Grain Pasta Recipes like; Slow-Cooker Chicken Noodle Soup Meal-Prep Freezer Pack, Ground Beef and Pasta Skillet, and Smoky Shrimp, Corn and Pea One-Pot Pasta. Find these and more all at the EatingWell website. Looking for a good recipe Magazine, look no further! Subscribe to the EatingWell Magazine. I’ve had subscription for years now and have found so many Delicious recipes! Enjoy and Eat Healthy! http://www.eatingwell.com/

Whole-Grain Pasta Recipes
Find healthy, delicious whole-grain pasta recipes, from the food and nutrition experts at EatingWell.

Slow-Cooker Chicken Noodle Soup Meal-Prep Freezer Pack
Not only does this chicken noodle soup recipe utilize the crock pot for a set-it-and-forget-it easy dinner, you can also prep all the ingredients ahead of time and store them away in the freezer to pull out on a day where you forgot to plan dinner. That’s a meal-prep win! Just make sure you thaw the food before adding it to the slow cooker—otherwise it will remain at an unsafe temperature for too long……..

Ground Beef and Pasta Skillet
Sneak extra vegetables into your child’s day (and yours too!) with this easy one-skillet pasta recipe. Finely chop mushrooms to resemble the texture of ground beef and stir them into a classic meat sauce for an extra-healthy twist on a dinnertime favorite…….

Smoky Shrimp, Corn and Pea One-Pot Pasta
Make your sauce and pasta all at once with this fast weeknight pasta dinner recipe. By using the exact amount of water you need to cook the pasta—no colanders here—the starch that cooks off into your pasta water, which you usually drain away, stays in the pot, giving you delectably creamy results…….

* Click the link below to get all the Whole-Grain Pasta Recipes

“Meatless Monday” Recipe of the Week – Festive Stuffed Shells

May 2, 2016 at 4:59 AM | Posted in PBS | Leave a comment
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From the website of PBS/Recipes, Festive Stuffed Shells. Also included is a recipe for Quick Baby Spinach Salad. You can find both recipes on the PBS/Recipe website which has a great selection of recipes for all tastes and cuisines, Enjoy! http://www.pbs.org/food/recipes/


Festive Stuffed Shells

Festive Stuffed Shells can be the star of this magical holiday meal. I love to prepare this satisfying pasta dish to serve at gala gatherings.

20 to 22 jumbo pasta shells
3 to 4 large russet potatoes, baked and cooledPBS3
¼ cup unsweetened nondairy milk
½ cup diced yellow or sweet onion
1 teaspoon fresh minced garlic
¼ teaspoon sea salt
2 cups lightly packed baby spinach, finely chopped
1⅓ cups your favorite prepared marinara sauce, plus more for serving
Chopped fresh flat-leaf parsley, for garnish (optional)
1 – Preheat the oven to 400 degrees F.
2 – Bring a large pot of salted water to a boil over medium-high heat. Add the shells. Decrease the heat to medium-low and cook, stirring occasionally, until the shells are almost cooked but still quite firm. Drain and let cool.
3 – Meanwhile, slice each potato in half lengthwise. Carefully scoop out the pulp, using a teaspoon or grapefruit spoon. Measure out 3 cups of the potato pulp, making sure to pack it very tightly into the measuring cup. Put the 3 cups of the potato pulp in a high-performance blending appliance.
4 – Add the nondairy milk, onion, garlic, and salt. Process until smooth. Transfer to a large bowl. Fold the chopped baby spinach into the potato mixture.
5 – Spread 1 cup of the marinara sauce into the bottom of a 9 x 12 inch casserole dish. Spoon about 1 ½ tablespoons of the potato filling into each of the shells. Place each shell into the prepared casserole dish. Repeat until all shells are stuffed. Top each shell with 1 heaping teaspoon of the marinara sauce.
6 – Cover loosely and bake 50 minutes to 1 hour, until the sauce is bubbling. Uncover during the last 5 to 7 minutes. Cool 5 to 10 minutes before serving. Sprinkle with optional chopped fresh flat-leaf parsley, if desired. Serve extra sauce in a gravy boat or small bowl to pass around the table.
* Serve 3 to 4 shells per person arranged on top of Quick Baby Spinach. For a completely oil-free recipe, use no-oil marinara sauce.

Quick Baby Spinach Salad

3 cups lightly packed baby spinach
2 teaspoons balsamic vinegar
1 teaspoon maple syrup
Sea salt or Himalayan pink salt, to taste
Freshly ground pepper, to taste
1 – Put the spinach in a medium bowl.
2 – To make the dressing, put the vinegar and maple syrup in a small bowl and briskly whisk until smooth.
3 – Pour the dressing over the spinach and toss gently to coat the leaves. Top with salt and pepper as desired.
Yield: 2 to 3 servings


Diabetic Dish of the Week – Chicken/Turkey Sausage and Spinach Stuffed Shells

December 8, 2015 at 6:36 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is a Chicken & Turkey Sausage & Spinach Stuffed Shells.


Chicken & Turkey Sausage & Spinach Stuffed Shells


18 uncooked Jumbo Shell Pasta; Whole Grain if you can find them.

1 tsp. Extra Virgin Olive Oil

8 oz. Spicy Italian Turkey Sausage, casings removed. Jennie – O Turkey are the best to use.

½ c. chopped Red Onion

2 cloves Garlic, minced

6 oz. package. Baby Spinach

1 cup Fat-Free Ricotta Cheese

1½ cups Tomato-Basil Pasta Sauce, divided

½ cup Kraft Reduced Fat Shredded Parmesan Cheese, divided

¼ cup chopped fresh Basil



1 – Preheat oven to 375°. Cook pasta according to package directions. Drain.

2 – Meanwhile, heat oil in large nonstick skillet over medium heat. Add sausage, onion and garlic; cook 5 minutes or until sausage begins to brown, stirring to break up meat. Add spinach in batches; cook and stir until wilted. Remove from heat; stir in ricotta cheese, ½ cup pasta sauce and ¼ cup Parmesan cheese.

3 – Arrange shells in 2-qt. casserole. Fill shells evenly with turkey mixture. Spoon remaining 1 cup pasta sauce evenly over shells. Cover with foil.

4 – Bake 35-40 minutes or until heated through. Top with remaining ¼ cup Parmesan cheese and basil. —6 servings.

Nutrition (per serving—3 filled shells): 255 calories, 5 g fat, 2 g saturated fat, 15 g protein, 36 g carbohydrate, 24 mg cholesterol, 4 g fiber, 580 mg sodium

“Meatless Monday” Recipe of the Week – Pumpkin Alfredo with Ricotta Stuffed Shells

October 12, 2015 at 5:11 AM | Posted in Meatless Monday, PBS | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Pumpkin Alfredo with Ricotta Stuffed Shells. Celebrate the Fall Season with this Vegetaian Dish. It’s from the PBS/Recipe website, which has countless recipes for all occasions. Check it out soon, enjoy! http://www.pbs.org/food/recipes/



Pumpkin Alfredo with Ricotta Stuffed Shells

Pour the pumpkin Alfredo sauce over the ricotta stuffed shells for a hearty Fall meal.
12 ounces of pasta (about 26 jumbo shells)PBS3
For the Ricotta Filling:
1 cup ricotta
1/4 cup shredded mozzarella
1 large egg
3 fresh basil leaves, minced
3 fresh sage leaves, minced
1 garlic clove, minced
1/4 teaspoon salt
Pinch of crushed red pepper
For the Pumpkin Alfredo Sauce:
2 tablespoons unsalted butter
1 shallot, minced
1 garlic clove, minced
3/4 cup canned pure pumpkin puree
2 to 3 fresh sage
2 tablespoons yogurt or labneh or creme fraiche (basically something tart!)
1/4 cup grated parmesan cheese, plus more for garnish
Pinch of nutmeg
Freshly cracked black pepper
1 – Bring a large pot of salted water to a boil. Add pasta shells and cook until al dente, about 8 minutes. Reserve about 1 cup of pasta water and set it aside (we’re going to use it with the sauce later on). Drain the pasta and toss with a teaspoon of olive oil (this will ensure the pasta doesn’t stick). Set aside.
2 – Preheat the one to 375 degrees F. To a small bowl, whisk together the ricotta, mozzarella, egg, minced basil and sage, garlic, salt and crushed red pepper.
3 – In a medium saucepan, set over medium heat. Cook the butter, stirring constantly, until it begins to foam and brown speckles appear. Keep stirring until the foam subsides and the color turns medium brown. Add the shallots and garlic clove and turn down the heat to medium­low. Cook until the shallots have softened, about 1 minute.
4 – Stir in the pumpkin, sprigs of sage, yogurt or labneh or creme fraiche, Parmesan and 1/2 to 3/4 cup reserved pasta water. The sauce should be sauce­y! It will thicken as it bakes with the shells so feel free to add a bit more pasta water, if needed.
5 – Stuff each shell with a spoonful of the ricotta mixture and arrange in a 2 3/4-Qt braiser or 13×9 inch casserole dish. Pour the sauce around the shells and cover with a sheet of foil. Bake for 15 to 20 minutes.



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