I’ve lived in Minnesota for nearly 30 years, but I didn’t grow up here. Hotdish wasn’t part of my culinary upbringing. I didn’t have my first bite of Tater Tot Hotdish until I was in my 30s. Decades later, I’m a hotdish connoisseur. Beloved for its warmth and “feel-goodness,” a hotdish is easy to make, requiring a few simple ingredients and just one pan (or dish)—making cleanup easy, too.
My recipe for Baked Unstuffed Shells uses creamy ricotta, swirled throughout the dish to bring the silky richness that hot dish lovers, like me, crave this time of year. So, pull out your coziest sweaters, slippers, pumpkin spiced candles and a bottle of red, because it’s hotdish season again!
Baked Unstuffed Shells
- kosher salt, for cooking the pasta
- 1 lb. conchiglioni dry pasta
- 14 oz. package Kowalski’s Ready-to-Sauce Meatballs (from the deli department), cut into 8 pieces each
- 1 lb. (approximately) Calabro Hand-Dipped Ricotta Cheese (from the specialty cheese department)
- 32 oz. (2 containers) Kowalski’s Signature Fresh Pomodoro Sauce, divided
- 8 oz. Italian 4-cheese shredded cheese
- 2 tsp. pizza seasoning
Preheat oven to 375 degrees. In a large pot of heavily salted water, cook noodles according to package directions (do not overcook); drain. In an extra-large mixing bowl, add cooked pasta, chopped meatballs, ricotta and ½ the pomodoro sauce; stir until combined. Pour mixture into a 9×13″ baking dish sprayed lightly with cooking spray. Evenly spoon remaining sauce on top; top with shredded cheese and sprinkle with seasoning. Bake in oven until golden-brown and bubbly (20–25 minutes); let stand for 10 minutes before serving.
Rachael Perron is the culinary and branding director for Kowalski’s Markets, where she specializes in product development and selection, culinary education and communications. Find more recipes at kowalskis.com.