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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.
Red Pepper & Meatball Italian Stuffed Shells
5 min read
By Proper Good
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
Ingredients
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
Method
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.
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.
