Cheesy Tomato Stuffed Shells
"Who doesn’t love stuffed shells? I've partnered with @MuirGlen and @TheFeedfeed to make one of my favorite pasta dishes! I love that you can fill them with whatever you like (in this case, regular AND vegan cheese). But I especially love when they’re doused in tomato sauce! #ad As you know, @muirglen makes my favorite tomato sauces and tomato products. Their quality ingredients make each dish even more delicious! For these shells I used their Organic Diced Tomatoes (no salt added) and their Organic Tomato Sauce (no salt added)."
-- @thehealthmason
Recipe Intro From thehealthmason

Allie from The Health Mason created this recipe using Muir Glen Organic Tomato Sauce No Salt Added.  She found all the ingredients at The Common Market in Frederick, VA! You can find your local co-op here and try this recipe too. 


Prep time 45mins
Cook time 35mins
Serves or Makes: 6



  • Step 1

    Cook the pasta shells according to package directions, but drain 1-2 minutes early. Rinse and set aside.

  • Step 2

    In a mixing bowl, combine ricotta, Parmesan, kale, basil, garlic, Italian seasoning and black pepper. Mix until well incorporated. Refrigerate for 30 minutes - 1 hour.

  • Step 3

    Preheat oven to 375ºF.

  • Step 4

    Drizzle oil on bottom of a large baking dish. Add tomato sauce and diced tomatoes. Spread evenly across bottom of dish.

  • Step 5

    Gently stuff the pasta shells with about 1-2 tablespoons of ricotta mixture. Lay seam side up in the baking dish. Before baking, top the shells with more Parmesan and Italian seasoning.

  • Step 6

    Bake for 35 minutes, until cheese is melted and slightly brown. Serve hot. Let cool fully before storing in the fridge for up to 1 week.