Ricotta and (Not Fresh) Goat Cheese Stuffed Shells

Name: Ricotta and (Not Fresh) Goat Cheese Stuffed Shells
Yield: Serves 8
Ingredients: 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

By Sundayinthekitchen

March 15, 2011

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Serves: 8

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.