Roasted Red Pepper and Tomato Stuffed Shells

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Roasted Red Pepper and Tomato Stuffed Shells
  • Prep 40 min
  • Total 1 hr 20 min
  • Servings 4
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This mouth-watering vegetarian pasta dish includes fire-roasted tomatoes, corn, roasted red bell peppers and Italian blend cheese.
By Inspired Taste
Updated Jul 31, 2012


  • 16 uncooked jumbo pasta shells
  • 1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
  • 1/2 cup 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    To lighten up the dish, use part-skim or fat-free ricotta cheese instead of whole-milk ricotta.
  • tip 2
    For a heartier dish, add shredded cooked chicken to the ricotta mixture.


Nutrition Facts are not available for this recipe
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