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A velvety tomato puree filled with all the freshness of Italian tomatoes: Tomato Passata consists of plain tomatoes strained out to deliver a smooth texture with no additional flavorings and a touch of salt. How is it made? Tomatoes are washed and crushed. They go through a refinement process that includes sieves to eliminate seeds and peels. The product is then mixed with tomato juice and lightly concentrated. The final product is thermally pasteurized and aseptically filled in our signature carton boxes. Product is exclusively made of Italian tomatoes and does not contain seeds and peels, although we cannot completely exclude possible residue. Why in a plant-based box?
Ingredients for
| Ingredients | |
|---|---|
| Passata - Tomato puree 26.46oz | 1 cup |
| 4% cottage cheese | 1/4 cup |
| Jumbo pasta shells | 1 pack |
| Ricotta cheese | 1/4 cup |
| Shredded Asiago cheese | 1/4 cup |
| Shredded part-skim mozzarella cheese, divided | 1/2 cup |
Preparation
Four-Cheese Stuffed Shells just got a whole lot better! Our new Passata is the velvety, tomato-packed way to make sure these shells are exceptional in every bite. Watch weeknight meals transform with our authentically italian tomato flavor.
Instructions:
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Preheat the oven to 350°. Cook pasta according to package directions. Meanwhile, in a small bowl, combine 1/4 cup mozzarella cheese, Asiago cheese, ricotta cheese, cottage cheese, chives and 1/2 cup spinach (save the remaining spinach for another use).
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Spread 1/2 cup Passata sauce into a shallow 1-1/2-qt. baking dish coated with cooking spray. Drain pasta; stuff with cheese mixture. Arrange in a prepared dish. Top with remaining Passata sauce and mozzarella.
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Cover and bake until heated through, 25-30 minutes.
