Creamy Shells with Roasted Tomatoes and Ricotta





Creamy Shells with Roasted Tomatoes and Ricotta
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings Prep Time
4 15
Cook Time Passive Time
25 40
Servings Prep Time
4 15
Cook Time Passive Time
25 40
Creamy Shells with Roasted Tomatoes and Ricotta
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings Prep Time
4 15
Cook Time Passive Time
25 40
Servings Prep Time
4 15
Cook Time Passive Time
25 40
Ingredients
Servings:
Units:
Instructions
  1. Place the tomatoes in a baking dish with the olive oil, Italian seasoning, garlic powder, parsley and some salt and pepper and toss around to combine. Bake at 375 degrees for about 20-25 minutes.
  2. Meanwhile, boil the pasta to package instructions and set aside. At the same time, toast the pine nuts in a small sauté pan for a few minutes and set aside.
  3. Transfer the cooked shells to a large mixing bowl and add in the roasted tomatoes and pine nuts and toss around to combine. Then add in the ricotta cheese, parmesan cheese and some more salt and pepper to taste.
  4. Transfer to pasta to a serving bowl, serve immediately and enjoy ! :)
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