Bloggers Adam and Joanne Gallagher from Inspired Taste fill large pasta shells with creamy ricotta cheese and roasted red peppers, then top them with a tomato and corn sauce.
SAVE ON THIS RECIPE!
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.
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