Stuffed Shells for dinner, Pumpkin Pie Cheesecake Squares as Dessert

Hi All!!

With my love of cooking and baking, it is very frequent I am asked for recipes and dinner ideas. Today I tried a few new things, and I think they turned out pretty good, so I thought I would share.

Stuffed Shells

2 Tbsp olive oil
1/2 Cup diced sweet onion
1/4 Cup shredded carrot
3 cloves garlic
1/2 Cup shredded zucchini
12 Jumbo Shells
12 oz reduced fat ricotta cheese
1/2 cup shredded mozzarella divided
1/2 cup shredded parmesan divided
dash salt
dash pepper
15 oz can diced tomatoes with basil and garlic
Italian Seasoning

Saute onions, carrots and garlic in oil until onions are tender. Add zucchini and cook 4 minutes more. Meanwhile, boil shells as directed on the box. Cool vegetables 5 minutes.

In a bowl, combine ricotta cheese, 1/4 mozzarella, 1/4 parmesan, vegetables and spices. Fill shells with cheese mixture.

Spread 1/2 the tomatoes in a greased 13 X 9 pan. Arrange shells in a line. Add a spoonful of diced tomatoes accross the middle of each shell and top with remaining cheese. Bake covered 30 mins. Remove cover, bake additional 15-20 minutes.

And on to dessert:

Pumpkin Pie Cheesecake Squares

45 gingersnap cookies crushed to crumbs
1/3 cup butter melted
1 tsp sugar

1 cup sugar
4 packages cream cheese (8oz each)
1 can pumpkin
4 eggs
1 tblsp vanilla
1 tsp pumpkin pie spice

In a large bowl, add gingersnaps, butter and sugar. Press into a 13 x 9 pan.

In a large bowl, combine cream cheese and sugar until fluffy. Add eggs one at a time. Add vanilla and spice. Pour over crust.

In a preheated 350 degree oven, bake 45-50 minutes. Allow to cool 15 minutes and use a knife to loosen edges. Refrigerate until cold through.


Hope you all enjoy!!

Sonja