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