Roasted Red Pepper and Tomato Stuffed Shells

Name: Roasted Red Pepper and Tomato Stuffed Shells
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Global
Ingredients: 1 egg; 794 grams can Muir Glen® organic fire roasted diced tomatoes, undrained; 118 milliliters Green Giant® Niblets® frozen corn, thawed; 57 grams 1/2 cup shredded Italian blend cheese; 16 jumbos 16 uncooked jumbo pasta shells; 473 milliliters ricotta cheese; 177 milliliters sliced roasted red bell peppers; 4 servings Salt and pepper

You can never have too many main course recipes, so give Roasted Red Pepper and Tomato Stuffed Shells If you have egg, roasted bell peppers, salt and pepper, and a few other ingredients on hand, you can make it. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

Heat oven to 350°F. Spray 2-quart baking dish with cooking spray. Cook and drain pasta shells as directed on package.

Ingredients you will need

Cooking Spray

Pasta Shells

Equipment you will use

Baking Pan

Oven

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.

Ingredients you will need

Salt And Pepper