Red Pepper & Meatball Italian Stuffed Shells
By Proper Good2 min read
Jump to recipe
A tasty dish made with Proper Good's Red Pepper & Meatball Soup, and created by Lauren at A Bright Moment Food Blog!
- Prep
- 8 minutes
- Cook
- 20 minutes
- Total
- 28 minutes
- Serves
- 2-3
Ingredients
8 items- 1packet Proper Good Sweet Red Pepper & Meatball Soup
- 10Jumbo Pasta Shells
- 1 tspSalt
Creamy Ricotta Filling
- ¾ cupPart-Skim Ricotta, or Farmers Cheese
- 1large Egg, whisked
- ¼ cupShredded Mozzarella + more for topping (optional)
- 3 tbspGrated Parmesan
- 1 tbspFresh Parsley, finely chopped
Method
Step 1: Preheat oven to 400F.
Step 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.
Step 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.
Step 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.
