Zucchini Pasta (Cacio e Pepe Style)
Cacio e pepe style Zucchini Pasta is a quick and hearty summer dinner. Add lightly sautéed zucchini noodles to bucatini pasta, enveloped in a light and creamy parmesan sauce. It's a fast weeknight meal with big flavor and a healthy veggie twist. Not all vegetarian pasta recipes are created equal, and this one delivers the right stuff - bold flavor, simple preparation, and just the right balance between carbs and vegetables. #pasta #zucchini #summerpasta
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Cheesy Butternut Squash and Ricotta Stuffed Shells
1hr · 8 servings Fall in love with our Cheesy Butternut Squash and Ricotta Stuffed Shells – a comforting, cheesy delight that's perfect for any season 🍂🧀 INGREDIENTS • 1 small butternut squash, peeled and cut into small cubes • Extra virgin olive oil • Salt and pepper, to taste • 1 ½ cups whole milk ricotta • 4 ounces prosciutto, roughly chopped • 2 tablespoons fresh thyme leaves • 1 cup shredded mozzarella • Red chili flakes, to taste • 1 (25 ounce) jar Mezzetta® Family Recipes Three Cheese Sauce • 24 jumbo pasta shells, cooked to package instructions for al dente • 8 ounces fresh mozzarella, torn Fresh basil, to garnish INSTRUCTIONS • 1. Preheat your oven to 425°F and line a rimmed baking sheet with parchment paper. • 2. Add the cubed squash to the prepared baking shee
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