Red Pepper & Meatball Italian Stuffed Shells

A tasty dish made with Proper Good's Red Pepper & Meatball Soup, and created by Lauren at A Bright Moment Food Blog!

Cooking Info
Prep Time: 8 minutes 
Cook Time: 20 minutes 
Total Time: 28 minutes 
Serves 2-3
1 packet Proper Good Sweet Red Pepper & Meatball Soup
10 Jumbo Pasta Shells
1 tsp. Salt
Creamy Ricotta Filling:
3/4 cup Part-Skim Ricotta, or Farmers Cheese
1 large Egg, whisked
1/4 cup Shredded Mozzarella + more for topping (optional)
3 tbsp. Grated Parmesan
1 tbsp. Fresh Parsley, finely chopped
1. Preheat oven to 400F.
2. Bring a large pot of water to a roiling boil, then stir in the salt and pasta. Cook the pasta according to package instructions minus a few minutes.
In the meantime, mix together all the creamy ricotta filling ingredients in a medium-sized bowl. Set aside.
3. Once the pasta is partially cooked and completely drained, begin generously filling the pasta shells with the ricotta cheese filling (about 1 tbsp. filling per shell).
Place the filled pasta shells in a baking dish, then evenly pour over them the packet of sweet red pepper and meatball soup.
4. Bake for 25-30 minutes covered, then add additional shredded mozzarella to broil for 1-2 minutes (until cheese is golden brown). Enjoy warm with (optional) freshly grated parmesan and chopped parsley.
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