My friend Brian over at Krumpli has done it again. He stuffed goat cheese inside pasta shells.
Goat cheese is my absolute favorite cheese. It tangy and creamy and just makes everything better.
I first fell in love with goat cheese when the hubby took me to Cevíche, my now favorite restaurant, in Tampa. The first time he ever took me there, he ordered all the food. It’s a Spanish style tapas restaurant and all the food was listed in Spanish.
I could have read through the menu myself with the English translations underneath but that would have taken way too much time. So I just let him order since he had been there before.
He ordered this goat cheese dish and I was skeptical at first. When we first met, I wasn’t very cultured in food (you can read more about that here) but I wasn’t averse to trying new things.
Anyway, this goat cheese dish was warm when it came to the table and was inside of a crock and had a sampling of different breads to dip into it. Essentially, the goat cheese was placed on top of a piece of crusty bread with some cream and baked in the oven with some other spices.
I carefully dipped my piece of bread in the creamy white cheese and instantly fell in love at first bite. It was warm, creamy, had a little crunch from the crusty bread, and just that right amount of tang from the fresh goat cheese.
Which reminds me, I have been meaning to try and recreate that dish for the blog but just haven’t done it yet. Soon. Very Soon, my friends.
From that first delicious bite, I am absolutely and utterly in love with everything goat cheese and try and make many different dishes with it. And if you ever come over to my house, you can always find some goat cheese in the fridge.
So as soon as I saw that Brian made stuffed shells with goat cheese I just knew I had to make his dish. And also secretly kicked myself for not thinking of it first.
Sausage & Goat Cheese Stuffed Shells
- 8 oz jumbo pasta shells
- 1 lb sweet Italian sausage
- 1/2 medium yellow onion finely diced
- 2 cloves garlic minceed
- 2 Tbsp tomato paste
- 16 oz tomato sauce
- 11 oz goat cheese
- 2 Tbsp Italian seasoned breadcrumbs
- 2 Tbsp grated Parmesan cheese
- dried parsley for garnish
- In a medium saucepan cook pasta shells, according to package directions, for 8-10 minutes or right before al dente. Drain and return to pot.
- While pasta is cooking, add sausage to large skillet and cook over medium-high heat until browned and cooked through; about 5-6 minutes. Remove 2/3 sausage to paper-towel lined plate.
- With remaining sausage in pan, add diced onion and garlic and cook until onions are slightly translucent, soft, and garlic is fragrant; about 5-6 minutes.
- Add tomato puree and pasta sauce and stir to combine. Season with salt and pepper. Reduce heat to low and simmer, stirring occasionally, for 10 minutes.
- While sauce is simmering, preheat oven to 350° F.
- Divide cooked sausage equally among slightly cooked pasta shells then stuff each with equal amount of goat cheese.
- Pour sauce into 8 x 11 (or 9 x 13) oven-safe baking dish. Place stuffed pasta shells on top of sauce.
- Sprinkle shells and sauce with breadcrumbs and grated Parmesan cheese then bake at 350° F for 30 minutes.
- Remove from oven and sprinkle with additional Parmesan cheese, if desired, and dried parsley. Serve immediately.