Three Cheese Stuffed Shells with Roasted Red Pepper Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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from CE Aug/Sept 2011 Ingredients:
700 g (3 cups) chopped tomatoes |
500 g red bell peppers, roasted |
1/2 tsp dried rosemary |
1/2 tsp dried oregano |
1/4 tsp red pepper flakes |
1/4 tsp fresh ground pepper |
400 g (4 ears) corn |
1/2 tsp olive oil (cooking spray) |
170 g (24 pc, but cook 28 to account for broken shells) whole grain pasta shells |
200 g low fat ricotta cheese |
90 g soft goat cheese |
2 tbsp fresh mint, chopped |
2 tbsp fresh basil, chopped |
1 large egg, lightly beaten |
1/4 tsp fresh ground pepper |
90 g low fat mozzarella |
Directions:
1. .Prepare sauce: In a medium saucepan, combine tomatoes, roasted peppers, rosemary, oregano, red pepper flakes and black pepper. Bring to a simmer on medium-high heat, then reduce to medium-low and simmer for 15 minutes, stirring occasionally. Transfer to a blender and add parsley, puree.
2. Prepare shells: Preheat broiler. Mist corn with cooking spray and place on a rimmed baking sheet. Broil 8 to 10 inches from heat until light golden on all sides, turning as needed, about 8 minutes. Remove from oven and let sit until cool to handle. Carefully remove kernels: hold corn upright on a cutting board and use a chef's knife to cut off kernels, starting at the top of the cob and carefully sliding knife downward. Transfer kernels to a bowl.
3. Preheat oven to 350F. Meanwhile, prepare pasta sells according to package instructions, cooking until just al dente. Drain thoroughly. In large bowl, combine ricotta, goat cheese, mint, parsley, egg and hald of corn (about 1.5 cups). Season with black pepper.
4. Spread 1 cup sauce on the bottom of a 9x13-inch baking dish. Fill each of 24 pasta shells with about 1 rounded tbsp ricotta mixture and place in baking dish, stuffed side up. Cover shells with remaining sauce, remaining corn and mozzarella. Bake, uncovered, for 30 minutes or until sauce is bubbling. et cool for 10 minutes, garnish with additional parsley and serve
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