This #NewTraDish recipe is sponsored by Ragu and Modern Mom, all opinions are my own.
I’ve been really busy lately. I hardly have time for anything outside of work, kids school and appointments and trying to keep up with housework. I’ve been trying to do better though at balancing it all out. I’ve definitely been lacking though in the friend department so a couple weeks ago I invited some friends over one night to hang out, craft and of course eat.
Ragu launched their #NewTraDish campaign, putting a spin on a favorite pasta recipe. I thought about it for a bit about what I could serve and came up with an inside out (sort of) lasagna dish. The best thing about the lasagna I create is it’s a great way for me to “sneak” in some veggies. Of course, my kids are older and really there is not much sneaking but, it is a great way for me to get them to eat their vegetables.
For my lasagna, I try to add in greens such as kale and spinach. I chop them up into smaller pieces and mix them together with the ricotta cheese. It’s really easy and the kids actually eat all of it. All. of. it!
For this dish I went just a little outside of the box and instead of doing a traditional lasagna, I used pasta shells and stuffed those shells with the cheese, spinach and kale mixture. I then topped it with sauce. It’s really easy and who doesn’t love a little twist in their pasta?
My favorite pasta sauce from Ragu is the Old World Style Traditional. Sometimes I enjoy making my own sauce but I really don’t always have time so you’ll find a jar of this always ready in the pantry. For this recipe, I didn’t add any meat. Sometimes though I’ll put ground turkey in the sauce.
VEGETARIAN LASAGNA BAKED SHELLS
| Serves | 6 |
| Prep time | 5 minutes |
| Cook time | 40 minutes |
| Total time | 45 minutes |
INGREDIENTS
- 6 cups Cooked Jumbo Shells
- 2 cups Ricotta Cheese
- 1 cup Chopped Spinach
- 1 cup Chopped Kale
- 1 tablespoon Chopped Garlic
- 1/2 teaspoon salt
- 4 cups Ragu Pasta Sauce
DIRECTIONS
| Step 1 | |
| Cook Jumbo Shells, drain and measure. | |
| Step 2 | |
| In a mixer, blender or food processor, chop together Ricotta cheese along with the spinach and kale until well blended. Mix in garlic and salt. | |
| Step 3 | |
| Stuff shells with mixture, place in casserole dish. | |
| Step 4 | |
| Bake in a preheated oven of 375 degrees for 15 minutes. | |
| Step 5 | |
| Top with cheese, enjoy. | |
Want to see some of the stuff we worked on during our crafty party?
Sara from MomEdneavors.com made these awesome Star Wars blankets.
I made an Easter wreath that I’ll on the blog later this week!
Like Ragu on Facebook at Facebook.com/RaguSauce for more easy and delicious Authentic Italian recipe ideas.
Also be sure to enter the Ragú Better and Better Sweepstakes for a chance to win great Authentic Italian themed prizes, including a grand prize trip to Italy for a family of four at www.RaguSweeps.com!
mmm… These look as good as they tasted.