Dinner the other night was truly fit for a princess! (It was partially eaten as fingerfood, but hey, princesses can do what they want.) I made an extra big batch, and saved some in my freezer with these cute labels:

Frugal Living

There was no chance I would forget to eat this fabulously delicious dish before it went bad, so freezer labels weren't really necessary...but they were multicoloured! So they were clearly essential :)

3 Cheese Stuffed Shells
With Roasted Red Pepper Sauce

 Straight from the cover of my fave magazine!

Ingredients:

Sauce
3 C chopped tomatoes
12oz roasted red bell peppers
1/2 tsp dried rosemary
1/2 tsp dried oregano
1/4 tsp red pepper flakes
fresh ground black pepper
1/2 packed cup whole parsley sprigs, roughly chopped

Shells
4 ears corn (or frozen bag)
olive oil cooking spray
30 large whole grain pasta shells


1 1/2 C low-fat ricotta cheese
3 oz goat
2 T fresh mint, chopped
2 T chopped parsley leaved or chives, plus additional for garnish
1 large egg, lightly beaten
fresh ground black pepper
3 oz 2% mozzarella cheese, grated

Instructions:
Prepare sauce: in medium saucepan, combine tomatoes roasted red peppers, rosemary, oregano, rep pepper flakes and black pepper.  Bring to a simmer on medium-high heat, then reduce to medium-low and simmer for 15 minutes, stirring occasionally.  Transfer to a blender and ass parsley.  Remove plastic center from blender to let steam escape, hold a towel loosely over top to prevent splatter or just let sauce cool completely before blending.  

Prepare shells: Preheat oven to 350F.  Cook shells according to package directions.  In large bowl combine ricotta and goat cheese, mint, parley, egg, and half of the frozen corn (11/2cups).  Season with black pepper.  Spread 1 C sauce on bottom of 9×13 baking dish.  Fill each shell with 1 rounded T ricotta cheese mixture and place in baking dish stuffed side up.  Cover shells with remaining sauce, corn and mozzarella cheese.  Bake uncovered for 30 minutes or until sauce is bubbling.  Let cool for 10 minutes before serving.  Garnish with parsley.  Enjoy!

Happy Living,
~Princess