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- 1 12-oz pack shells
- 1 large egg
- 12 ounces fresh ricotta
- 4 ounces funky goat cheese (rind intact, nothing in the grim tube!)
- 12 ounces thawed spinach, wrung dry and chopped fine
- 4 tablespoons fresh basil, chopped
- 4 sprigs fresh bread crumbs
- 1 tablespoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 28-ounce can fire-roasted chopped organic tomatoes
- 2 ounces grated Parmesan
- Preheat oven to 375 degrees.
- Cook pasta shells according to package directions; make sure to use plenty of salted water. Drain and set aside.
- Beat egg in large bowl. Add ricotta, goat cheese, spinach, herbs, bread crumbs, nutmeg, salt and pepper. Mix until thoroughly combined.
- Spread half a cup of the tomato "sauce" in the bottom of each cooking vessel. (I used 2 9 X 13 baking dishes)
- Use medium-sized metal spoon to fill the shells with the stuffing, arrange in cooking dishes.
- Pour the remaining pasta sauce over the shells
- Cover in foil and pop in the oven for 30 minutes. Remove from oven, remove foil, add Parmesan and cook uncovered for 5 minutes, until cheese has melted and serve.
- This recipe was entered in the contest for Your Best Recipe with Fresh Ricotta
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