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Roasted Red Pepper and Tomato Stuffed Shells

Inspired Taste
Updated Jul 31, 2012
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This mouth-watering vegetarian pasta dish includes fire-roasted tomatoes, corn, roasted red bell peppers and Italian blend cheese.

Roasted Red Pepper and Tomato Stuffed Shells

  • Prep Time 40 min
  • Total 1 hr 20 min
  • Servings 4
  • Ingredients 8
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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

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

Nutrition

Nutrition Facts are not available for this recipe

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