Roasted Red Pepper and Tomato Stuffed Shells

This mouth-watering vegetarian pasta dish includes fire-roasted tomatoes, corn, roasted red bell peppers and Italian blend cheese.

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

Ingredients

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.