Red Pepper & Meatball Italian Stuffed Shells


  • 1 packet ProperGood Sweet Red Pepper & Meatball Soup
  • 10 Jumbo Pasta Shells
  • 1 tsp. Salt

Creamy Ricotta Filling:

  • 3/4 cup Part-Skim Ricotta, (or Farmers Cheese)
  • 1 large Egg, (whisked)
  • 1/4 cup Shredded Mozzarella (+ more for topping (optional))
  • 3 tbsp. Grated Parmesan
  • 1 tbsp. Fresh Parsley, (finely chopped)


  1. Preheat oven to 400F.
  2. Bring a large pot of water to a roiling boil, then stir in the salt and pasta. Cook the pasta according to package instructions minus a few minutes.
  3. In the meantime, mix together all the creamy ricotta filling ingredients in a medium-sized bowl. Set aside.
  4. Once the pasta is partially cooked and completely drained, begin generously filling the pasta shells with the ricotta cheese filling (about 1 tbsp. filling per shell).
  5. Place the filled pasta shells in a baking dish, then evenly pour over them the packet of sweet red pepper and meatball soup.
  6. Bake for 25-30 minutes covered, then add additional shredded mozzarella to broil for 1-2 minutes (until cheese is golden brown). Enjoy warm with (optional) freshly grated parmesan and chopped parsley.