Brazil Nut Free Roasted Red Pepper Stuffed Shells
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Learn more →Ingredients
4 servings
For the shells
- 20 jumbo pasta shells (about 8 oz)
- 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
- ½ cup grated parmesan cheese, divided
- 2 tbsp cornstarch
- 3 cloves garlic, minced
- 1 tsp dried italian seasoning
- ½ tsp crushed red pepper flakes (optional)
- ½ tsp salt
- 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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