Goat Cheese and Roasted Vegetable Stuffed Shells
Great alternative to the "normal" ricotta cheese stuffed shell recipe most of us make.
  • 2 zucchini, chopped
  • 1 pint grape tomatoes
  • 3 cloves garlic
  • Olive oil
  • 8 ounce goat cheese
  • 1 Tbsp Cream
  • ½ cup Italian Cheese (I'm talking the pre shredded cheese)
  • 1 cup spinach, chopped
  • 12 pasta shells, cooked per box directions
  • Parmesan Cheese
  • Black Pepper
  • About 3 cups spaghetti sauce
  1. Heat oven to 425 and prepare a baking sheet with parchment.
  2. In a large bowl, mix tomatoes, zucchini and whole garlic cloves with about 1 Tbsp of olive oil. They should look shiny but not wet.
  3. Place in a single layer on baking sheet and roast for 20 minutes.
  4. In big bowl, mix roasted veggies, goat cheese, cream, Italian cheese and spinach.
  5. Divide mixture and stuff shells.
  6. Lower oven to 400
  7. In 3 quart casserole dish (or whatever size looks like it can layer 12 shells in a single layer), spread about ½ cup of sauce.
  8. Lay down the shells so the opening in upwards (or the filling will melt out)
  9. Cover with more sauce but don't feel the need to drown it.
  10. Cover with foil and bake 20 minutes.
  11. Remove foil and let it cook another 5-10 minutes.
  12. Serve with some fresh ground black pepper and grated parmesan.
Recipe by Felt Like a Foodie at http://www.feltlikeafoodie.com/goat-cheese-pasta-shells/