by Sundayinthekitchen
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my 3 recipes »
Sundayinthekitchen's Notes:
1 12-oz pack shells Ask a question about this ingredient
1 large egg Ask a question about this ingredient
12 ounces fresh ricotta Ask a question about this ingredient
4 ounces funky goat cheese (rind intact, nothing in the grim tube!) Ask a question about this ingredient
12 ounces thawed spinach, wrung dry and chopped fine Ask a question about this ingredient
4 tablespoons fresh basil, chopped Ask a question about this ingredient
4 sprigs fresh bread crumbs Ask a question about this ingredient
1 tablespoon kosher salt Ask a question about this ingredient
1/2 teaspoon black pepper, freshly ground Ask a question about this ingredient
1 28-ounce can fire-roasted chopped organic tomatoes Ask a question about this ingredient
2 ounces grated Parmesan Ask a question about this ingredient
Preheat oven to 375 degrees.
Ask a question about this stepCook pasta shells according to package directions; make sure to use plenty of salted water. Drain and set aside.
Ask a question about this stepBeat egg in large bowl. Add ricotta, goat cheese, spinach, herbs, bread crumbs, nutmeg, salt and pepper. Mix until thoroughly combined.
Ask a question about this stepSpread half a cup of the tomato "sauce" in the bottom of each cooking vessel. (I used 2 9 X 13 baking dishes)
Ask a question about this stepUse medium-sized metal spoon to fill the shells with the stuffing, arrange in cooking dishes.
Ask a question about this stepPour the remaining pasta sauce over the shells
Ask a question about this stepCover 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.
Ask a question about this step
 Goat Cheese Stuffed Shells){kind=link}