
Serves: 8
Ingredients
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1
12-oz pack shells
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1
large egg
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12
ounces fresh ricotta
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4
ounces funky goat cheese (rind intact, nothing in the grim tube!)
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12
ounces thawed spinach, wrung dry and chopped fine
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4
tablespoons fresh basil, chopped
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4
sprigs fresh bread crumbs
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1
tablespoon kosher salt
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1/2
teaspoon black pepper, freshly ground
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1
28-ounce can fire-roasted chopped organic tomatoes
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2
ounces grated Parmesan
In This Recipe
Directions
- 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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Pasta|Italian|Goat Cheese|Vegetable|Ricotta|Cheese|Serves a Crowd|Vegetarian|Entree
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