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Meg found a picture on Pintrest of Mexican shells (the dinner variety of course) that were the inspiration of this dinner creation. The goal was to combine the comfort food feeling of ricotta stuffed shells with some Mexican flavors and fresh vegetables, The result, well, I will let the empty plates speak for themselves.
In a small bowl, combine ricotta cheese, about 1/2 a cup of the shredded Mexican cheese and cilantro. Season with salt and pepper.
In a large pot, sauté the onions (about 4-5 minutes). Add the peppers and cook for another 3-5 minutes. You want the vegetables to get slightly cooked, but retain some of their crunch, and all of their vibrant color. Season with salt and pepper along the way. Add the tomatoes and corn. Season with cumin and continue to cook for about 5 minutes. Add the black beans. Stir in the tomato sauce, adobo and heavy cream. Bring to a low boil and the sauce will slightly thicken as you stir. Remove from heat and set aside.
In a large pot, bring water to a boil. Salt liberally and cook the shells as directed, about 12 minutes. Drain the shells and allow to cool slightly before stuffing. With a small melon baller (or spoon), stuff each shell with the ricotta mixture. Cover the bottom of a baking dish with a small amount of the sauce, and layer the shells into the dish. Cover the shells with the vegetable mixture. Top the vegetables with cheese.
Bake the shells at 350F for 15 minutes. Add the scallions on top and continue to bake for another 5-10 minutes. Remove from the oven and allow the shells to rest 5 minutes before serving.