One of my favorite Italian meals thats super fresh and healthy Tasting. I really do not reccomend making it with anything but homemade sauce. The addition of goat cheese to the ricotta is not something you would know from tasting it unless you already knew the ingredients. It just adds a nice flavor, so if you don't like goat cheese its not overpowering. I usually serve it with an Italian salad and garlic bread.
P.S. if you are a spinach fiend like me you could add another frozen pack of spinach to the sauce at the end for a super healthy super spinachy chlorophyl packed pasta meal lol.
2cupswhite wineany kind, I use pino grigio or chardonnay
2cupswater
1tsphoney
1pinchsalt to taste
Pasta Shells
1box of jumbo pasta shells
2cupsricotta
⅓cupgrated parmesan
6ozsoft goat cheese
10ozfrozen spinach drained
½cupchopped basil leaves
Topping
8ozblock of fresh grated mozzarella
½cupgrated parmesan
10ozpack of cherry tomatoes
basil leaves
1
Boil pasta shells till al dente, make sure you don't overcook them because they are baked again. Drain and run cool water over them and set aside
Mix ricotta, parmesan, and goat cheese at room temperature. You can use 4 oz or goat cheese or 6oz. I like it with 6 but it's good either way. Do not microwave goat cheese to soften, it can curdle very easily. Add basil, thaw spinach in microwave or on the stove then drain in a papertowel and get rid of as much water as possible and add to the cheese mixture.
2
Chop 3, 10 oz packs of cherry tomatoes into quarters. Add 1/4 cup butter and the 10 garlic gloves crushed into a paste, the dried oregano and dried basil, and red pepper flakes into a large pan and let brown. add the Tomatoes and about a cup of the wine and let cook down on medium high heat, i'd say about 15 minutes ish stirring as it cooks, I try to crush the tomatoes a with my spoon or spatula as they start to cook down and disintegrate so they kind of break down more. Add the other cup of wine and cook down about another 15 minutes. Add 2 cups of water and teaspoon of honey, cook down another 15ish minutes. taste and add salt.
3
pour sauce into baking dish and then take your shells and add the filling to either a ziplock with a hole cut on the end or a piping bag and fill each shell and place them in the sauce. Cover with the freshly shredded mozzarella and grated parmesan. Chop the last pack of cherry tomatoes in halves and place them face up around the edge of the baking dish for cuteness. Bake at 375 for 25 minutes. Add fresh basil for garnish. Recipe makes either one huge pan or two smaller pans worth.
2cupswhite wineany kind, I use pino grigio or chardonnay
2cupswater
1tsphoney
1pinchsalt to taste
Pasta Shells
1box of jumbo pasta shells
2cupsricotta
⅓cupgrated parmesan
6ozsoft goat cheese
10ozfrozen spinach drained
½cupchopped basil leaves
Topping
8ozblock of fresh grated mozzarella
½cupgrated parmesan
10ozpack of cherry tomatoes
basil leaves
Directions
1
Boil pasta shells till al dente, make sure you don't overcook them because they are baked again. Drain and run cool water over them and set aside
Mix ricotta, parmesan, and goat cheese at room temperature. You can use 4 oz or goat cheese or 6oz. I like it with 6 but it's good either way. Do not microwave goat cheese to soften, it can curdle very easily. Add basil, thaw spinach in microwave or on the stove then drain in a papertowel and get rid of as much water as possible and add to the cheese mixture.
2
Chop 3, 10 oz packs of cherry tomatoes into quarters. Add 1/4 cup butter and the 10 garlic gloves crushed into a paste, the dried oregano and dried basil, and red pepper flakes into a large pan and let brown. add the Tomatoes and about a cup of the wine and let cook down on medium high heat, i'd say about 15 minutes ish stirring as it cooks, I try to crush the tomatoes a with my spoon or spatula as they start to cook down and disintegrate so they kind of break down more. Add the other cup of wine and cook down about another 15 minutes. Add 2 cups of water and teaspoon of honey, cook down another 15ish minutes. taste and add salt.
3
pour sauce into baking dish and then take your shells and add the filling to either a ziplock with a hole cut on the end or a piping bag and fill each shell and place them in the sauce. Cover with the freshly shredded mozzarella and grated parmesan. Chop the last pack of cherry tomatoes in halves and place them face up around the edge of the baking dish for cuteness. Bake at 375 for 25 minutes. Add fresh basil for garnish. Recipe makes either one huge pan or two smaller pans worth.
AuthorSaraSkittle
