This mouth-watering vegetarian pasta dish includes fire-roasted tomatoes, corn, roasted red bell peppers and Italian blend cheese.
uncooked jumbo pasta shells
can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
cup frozen corn, thawed
Salt and pepper
cups ricotta cheese
cup sliced roasted red bell peppers
cup shredded Italian blend cheese (2 oz)
Heat oven to 350°F. Spray 2-quart baking dish with cooking spray. Cook and drain pasta shells as directed on package.
In 2-quart saucepan, heat tomatoes and corn over medium heat to a simmer; cook 2 minutes. Season with salt and pepper. Spoon one-fourth of tomato-corn mixture into baking dish; spread to cover bottom.
In medium bowl, mix egg, ricotta cheese, roasted peppers and 1/4 cup of the cheese.
Fill each cooked pasta shell with about 2 tablespoons ricotta mixture; place in baking dish. Pour remaining tomato-corn mixture over shells. Cover dish with foil.
Bake 30 minutes. Uncover baking dish; sprinkle with remaining 1/4 cup cheese. Bake uncovered 5 to 10 minutes longer or until bubbly and cheese is melted.
To lighten up the dish, use part-skim or fat-free ricotta cheese instead of whole-milk ricotta.
For a heartier dish, add shredded cooked chicken to the ricotta mixture.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.