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. MORE + LESS -

Inspired Taste

July 31, 2012

uncooked jumbo pasta shells

can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained

1/2

cup frozen corn, thawed

Salt and pepper

egg

cups ricotta cheese

3/4

cup sliced roasted red bell peppers

1/2

cup shredded Italian blend cheese (2 oz)

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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.

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.