Like typical Momming, everything was going great and then, BOOM! We discovered Baby Danger’s Kryptonite…cows milk. A little after he turned a year old, he started showing signs of milk intolerance so I started experimenting with other types of dairy. After all, he was still quite the hungry super hero!! This experience has taught me to become creative when making certain meals since he is able to digest goat and sheep milk pretty well. So, I’ve been trying to incorporate those ingredients into my meal planning.
I have to admit…I was a little hesitant, but after learning there were a few cheeses I liked made out of them, I decided to give it a try. These stuffed shells were delicious! Not only a huge hit with Baby Danger, but the rest of the family liked them too!
- Pasta shells large enough to stuff (I used 14, or about half the box)
- 8oz herb and garlic goat cheese (I used 2 4oz goat cheese logs from Aldis)
- 1 egg
- 3/4 cup Pecorino Cheese (this cheese is made from Sheep milk!!)
- salt and pepper
- 1 quart Marinara Sauce
- 5 tables spoons fresh chopped Parsley
- 2 tablespoons dried Italian seasoning
Like most stuffed shell recipes, you will need to cook your pasta shells before stuffing them. Cook your pasta in salted, boiling water until they are just before al dente. You want your pasta to be a little undercooked because you will finish cooking it in the oven and don’t want your finished pasta to be too soft.
Next, combine your goat cheese, egg, salt, pepper, dried Italian seasoning, 3 tablespoons of parsley, and 1/2 cup of Pecorino cheese in a mixing bowl. Combine well.
Coat the bottom of a baking dish with about a cup and a half of marinara sauce.
Next, using you cooked and cooled enough to handle pasta shells, stuff each with the cheese mixture. About a tablespoon in each should be enough and lay cheese side down in the baking dish. Continue until cheese mixture is gone.
Pour remaining marinara sauce over the shells and sprinkle the rest of the pecorino cheese over top.
Bake in a preheated 350 degree oven for 30 minutes. Let set for at least 15 minutes before serving. Garnish with the remainder of parsley.
Messy Momming Tip:
If you can bake earlier in the day…or even the day before…and cool completely and reheat, your pasta shells will hold their shape better.