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