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Stuffed shells with roasted vegetable sauce

Another Oldie but Goodie this one was developed in the Chicago Tribune test kitchen.

Preparation time: About 45 minutes – Cooking time: 25 minutes – Serves 4

You will need:


1 16oz. container ricotta cheese, drained.
1 large egg
⅓ cup grated Parmesan cheese
2 TBSP chopped parsley
½ teaspoon kosher or to taste
Freshly ground black pepper to taste
16 large (3½ inch long) pasta shells, cooked according to package, drained.


3 strips bacon, coarsely chopped
1 medium onion, chopped
1 large clove garlic, minced
3 TBSP olive oil, or as needed
3 medium tomatoes, peeled, seeded and chopped.
1 ear corn, roasted or grilled, kernels removed. You can use frozen corn just sauté until lightly charred.
1 green bell pepper, roasted, peeled, seeded, chopped.
1 TBSP chopped fresh basil
½ tsp kosher salt, or to taste
Freshly ground black pepper to taste
Grated Parmesan Cheese

1. – Heat oven to 350°. For shells, combine ricotta, egg, Parmesan, Parsley, salt and pepper, stir well. Fill cooked shells with chease mixture. Place shells in single later in a 13 by 9 inch baking pan; set aside.

2. – For sauce, cook bacon in a large skillet over medium heat until crisp. Remove with slotted spoon; set aside. Add onion and garlic to skillet. Cook, stirring frequently, until soft, about 3 minutes. Add oil and tomatoes. Cook, stirring frequently, until tomatoes fall apart and form sauce, 12 to 15 minutes. Stir in corn, bell pepper, basil, salt and pepper. Heat through, about 2 minutes, adding water if too thick.

3. – Spoon sauce over shells, cover with aluminum foil. Bake until heated through, 25 to 30 minutes. Serve with Parmesan cheese.

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