Cheesy Stuffed Shells

Cheese and white bean-filled shells bake with Italian-seasoned tomatoes

Hands On: 20 | Total: 55 | Makes: 4 servings (3 shells with tomatoes each)

Ingredients:

12 dry large pasta shells, uncooked
PAM® Olive Oil No-Stick Cooking Spray
2 cans (14.5 oz each) Hunt’s® Diced Tomatoes with Fennel & Red Pepper, undrained
1 can (15 oz each) cannellini beans, drained, rinsed
1/4 cup chopped yellow onion

Brought To You By ConAgra Foods(R)

Ingredients (Continued):

1/2 teaspoon garlic powder with parsley
3/4 cup part-skim ricotta cheese
1/3 cup shredded part-skim mozzarella cheese
1 egg, lightly beaten

Brought To You By ConAgra Foods(R)

Directions

Preheat oven to 375°F. Cook pasta according to package directions, omitting salt. Meanwhile, spray 8x8-inch baking dish with cooking spray; place 1 can undrained tomatoes in dish and set aside.
Spray medium skillet with cooking spray; heat over medium-high heat. Add beans, onion and garlic powder; cook 2 to 3 minutes or until onion is tender. Place bean mixture in small bowl; cool 5 minutes.
Meanwhile, stir together ricotta cheese, mozzarella cheese and egg in medium bowl. Add bean mixture; stir until combined. Fill each shell with about 3 tablespoons cheese mixture; place on tomatoes in dish. Spoon remaining can of tomatoes over top of shells.
Cover dish with aluminum foil; bake 30 minutes or until filling is hot.

Brought To You By ConAgra Foods(R)

Cook's Tips

For a pop of color, garnish with chopped fresh parsley or basil. Pressed for time? Save time by adding the beans, onion and garlic powder directly to the cheese mixture instead of cooking first. Proceed with recipe as directed. Substitute your family's favorite bean in the filling or add some chopped baby spinach to the cheese mixture.

Brought To You By ConAgra Foods(R)

Cheesy Stuffed Shells

Ingredients:

Ingredients (Continued):

Directions

Cook's Tips

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