No Boil Garden Stuffed Shells
An extra easy, very veggie baked pasta dinner! The sauce is made while it bakes and the shells (or manicotti) are filled without having to preboil them.
Serves
4
Prep time 15 minutes
Cook time 1 hour
Ingredients
2 cans (14.5 oz. each) Del Monte® Diced Tomatoes, not drained
1 can (15 oz.) Del Monte® Tomato Sauce
1 tsp. each garlic powder, dried oregano, onion salt
1/2 tsp. red pepper flakes
2 cans (14.5 oz. each) Del Monte® Peas & Carrots, well drained
1 1/2 cups part skim ricotta cheese
2/3 cups sliced green onion, divided
1/2 cup grated parmesan cheese
1 egg, lightly beaten
1/2 tsp. black pepper
24 uncooked jumbo pasta shells or 14 uncooked manicotti tubes
1 1/2 cups shredded mozzarella cheese (about 6 oz.)
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Directions
Heat oven to 400°F. In a 13x9-inch baking dish, combine diced tomatoes, tomato sauce, 1/2 cup water, garlic, oregano, onion salt and red pepper flakes; set aside.
In a medium bowl, add peas & carrots, ricotta, 1/3 cup green onions, parmesan, egg and black pepper; stir gently to combine. Transfer mixture to a gallon-size zip top bag; set aside.
If using shells, select 24 pasta shells that are wider open than others. Snip off one corner of the bag with filling and holding each shell, pipe in filling (about 2 Tbsp.) and place open-side-up in sauce. For manicotti, place one 1 finger at end of each tube while piping filling into other end.
Cover dish tightly with foil and bake 50 minutes. Remove foil; sprinkle with mozzarella and remaining green onion. Bake 10 to 15 minutes until cheese is melted. Let rest 10 minutes before serving.
NOTE: May use 1 can (14.5 oz.) Del Monte® Sliced Carrots and 1 can (15 oz.) Del Monte® Sweet Peas, well drained instead of Peas & Carrots blend. Prepare as recipe directs, except mash carrots with a fork or potato masher before combining with peas and other filling ingredients in Step 2.