Low Sodium Roasted Red Pepper Stuffed Shells

Total time1 hr 20 min

Prep time25 min

Cook time45 min

Low Sodium Roasted Red Pepper Stuffed Shells

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Ingredients

4 servings

For the shells

20 jumbo pasta shells (about 8 oz)
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1 tbsp olive oil

For the filling

1 jar (12 oz) roasted red peppers, drained and roughly chopped
2 cups whole-milk ricotta cheese
1 cup shredded mozzarella cheese, divided
Chef's tip
Use low-moisture mozzarella and shred before measuring.
½ cup grated parmesan cheese, divided
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
2 tbsp cornstarch
3 cloves garlic, minced
1 tsp dried italian seasoning
½ tsp crushed red pepper flakes (optional)
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the sauce

2 cups marinara sauce
¼ cup water

For serving

2 tbsp fresh basil, torn (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Bring a large pot of well-salted water to a boil. Add the jumbo pasta shells and cook for 2 minutes less than the package directions indicate, until just barely pliable but still firm — they will finish cooking in the oven. Drain in a colander, toss with 1 tbsp olive oil to prevent sticking, and spread in a single layer on a clean surface to cool slightly.
2
While the shells cook, make the filling. In a large mixing bowl, combine the ricotta, half the mozzarella (1/2 cup), half the Parmesan (1/4 cup), the cornstarch, garlic, Italian seasoning, salt, black pepper, and crushed red pepper flakes, if using. Stir until evenly combined.

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