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Roasted Red Pepper and Tomato Stuffed Shells
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Prep Time:
40 minutes
Total Time:
1 hour 20 minutes
Delicious vegetarian pasta with fire-roasted tomatoes, corn, roasted red bell peppers, and Italian cheese blend.
Ingredients:
  • 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)
Instructions:
  • Preheat oven to 350°F. Grease a 2-quart baking dish with cooking spray. Prepare pasta shells according to package instructions.
  • Heat the tomatoes and corn in a 2-quart saucepan over medium heat until simmering; cook for 2 minutes, then season with salt and pepper. Transfer a quarter of the tomato-corn mixture into a baking dish and spread it evenly to cover the bottom.
  • Combine the egg, ricotta cheese, roasted peppers, and 1/4 cup of cheese in a medium bowl.
  • Spoon approximately 2 tablespoons of the creamy ricotta mixture into each cooked pasta shell, then arrange them in a baking dish. Drizzle the rest of the tomato-corn mixture over the shells and cover the dish with foil.
  • Bake uncovered for an additional 5 to 10 minutes until the cheese is bubbly and melted on top.

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