Roasted Pepper and Goat Cheese Stuffed Shells

• 12 oz jumbo pasta shells, cooked al dente
• 1 cup roasted red peppers, finely chopped
• 8 oz goat cheese, softened
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• 1 egg
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional)
• 2 cups marinara sauce
• 1/4 cup olive oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a bowl, mix roasted red peppers, goat cheese, mozzarella, Parmesan, garlic, basil, parsley, egg, black pepper, and red pepper flakes until well combined.
3. 3 Stuff each pasta shell with the cheese mixture.
4. 4 Coat a 9x13 inch baking dish with olive oil.
5. 5 Spread a thin layer of marinara sauce at the bottom of the dish.
6. 6 Place stuffed shells seam-side up in the dish.
7. 7 Pour remaining sauce over the shells.
8. 8 Cover with foil and bake for 25 minutes.
9. 9 Remove foil and bake an additional 5 minutes until bubbly.
10. 10 Let stand for 5 minutes before serving.

Equipment

• Baking dish (9x13 inch)
• Mixing bowl
• Measuring cups and spoons

Variations

• Add sautéed spinach for extra greens.
• Substitute feta cheese for a Greek twist.

Substitutions

• Use ricotta cheese if goat cheese isn't available.
• Substitute dairy-free mozzarella for a vegan option.

Pairings

• A crisp Caesar salad
• A glass of Chardonnay

Nutrition

Tips

• Use store-bought roasted peppers to save time.
• For a richer flavor, add a splash of cream to the cheese mixture.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat covered with foil at 350°F.

Serving Suggestions

• Serve with a fresh green salad and garlic bread.
• Pair with a light white wine like Pinot Grigio.

FAQ