Stuffed Jumbo Shells with Spinach & Goat Cheese
- Number of Servings: 4
Ingredients
8oz Creamy Goat Cheese8oz Hard Mild Chedder Goat Cheese4 Toms4 cloves GarlicCarrot2 tbsp goat milk1 cup Baby Spinach8 Jumbo Pasta shells1/2 cup dry white wine 1 tablespoon driedx basilitalian spices
Filling:Grate the hard goat cheese into a bowl, add the creamy goat cheese, egg, chopped spinach,1 crushed garlic clove, 1/4 cup finely choppped onion and season with italian spices to taste. Mix Well and set aside
Pasta:Cook the jumbo pasta shells per package. Run under cold water once cooked to make them easier to handle whiole filling.
Sauce: While waiting for the pasta to cook. Put a little olive oil into a frying pan, set on medium and add remaining onion (sliced thinly). Cook onion until it turns golden. Once onions are golden, add chopped tomatoes, grated carrot, 3 finley sliced garlic cloves, 1 tablespoon of dried basil and 1/2 cup of dry white wine. Allow to cook on medium 15 mins, or until sauce has thickened.
Place a heaped tablespoon of goat cheese mixture into each shell. Arrange shells in a 9" pie dish that has been spray with cooking oil(Pam canola spray). Pour Sauce over shells.
Cover with tin foil, and bake 350F for 30 mins.
2 shells per serving.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user TAYPET.
Pasta:Cook the jumbo pasta shells per package. Run under cold water once cooked to make them easier to handle whiole filling.
Sauce: While waiting for the pasta to cook. Put a little olive oil into a frying pan, set on medium and add remaining onion (sliced thinly). Cook onion until it turns golden. Once onions are golden, add chopped tomatoes, grated carrot, 3 finley sliced garlic cloves, 1 tablespoon of dried basil and 1/2 cup of dry white wine. Allow to cook on medium 15 mins, or until sauce has thickened.
Place a heaped tablespoon of goat cheese mixture into each shell. Arrange shells in a 9" pie dish that has been spray with cooking oil(Pam canola spray). Pour Sauce over shells.
Cover with tin foil, and bake 350F for 30 mins.
2 shells per serving.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user TAYPET.
Nutritional Info Amount Per Serving
- Calories: 513.9
- Total Fat: 28.6 g
- Cholesterol: 154.5 mg
- Sodium: 518.1 mg
- Total Carbs: 26.7 g
- Dietary Fiber: 2.6 g
- Protein: 30.1 g
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