Roasted Red Pepper and Tomato Stuffed Shells

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.

  • Prep Time 40 min
  • Total Time 1 hr 20 min
  • Servings 4

16
uncooked jumbo pasta shells
1
can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1/2
cup Green Giant™ Niblets® frozen corn, thawed
Salt and pepper
1
egg
2
cups ricotta cheese
3/4
cup sliced roasted red bell peppers
1/2
cup shredded Italian blend cheese (2 oz)

  • 1 Heat oven to 350°F. Spray 2-quart baking dish with cooking spray. Cook and drain pasta shells as directed on package.
  • 2 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.
  • 3 In medium bowl, mix egg, ricotta cheese, roasted peppers and 1/4 cup of the cheese.
  • 4 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.
  • 5 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.

Expert Tips

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.