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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
Directions
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Preheat oven to 375 degrees.
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Cook pasta shells according to package directions; make sure to use plenty of salted water. Drain and set aside.
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Beat egg in large bowl. Add ricotta, goat cheese, spinach, herbs, bread crumbs, nutmeg, salt and pepper. Mix until thoroughly combined.
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Spread half a cup of the tomato "sauce" in the bottom of each cooking vessel. (I used 2 9 X 13 baking dishes)
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Use medium-sized metal spoon to fill the shells with the stuffing, arrange in cooking dishes.
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Pour the remaining pasta sauce over the shells
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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.
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