Ingredients
1 package (12 ounces) jumbo pasta shells3 logs (11 ounces each) fresh goat cheese or 2 cartons (15 ounces each) whole-milk ricotta cheese1 cup minced fresh basil1/2 cup grated Parmesan cheese2 garlic cloves, minced1/2 teaspoon salt1 jar (24 ounces) marinara sauce1 cup shredded part-skim mozzarella cheeseZucchini strips, optionalAdditional marinara sauce, optional
Preparation
Preheat oven to 425°. Cook pasta shells according to package directions for al dente; drain.
Meanwhile, in a large bowl, mix goat cheese, basil, Parmesan cheese, garlic and salt. Spread 1-1/4 cups marinara sauce into a greased 13x9-in. baking dish.
Fill each shell with 1 rounded tablespoon cheese mixture; arrange over sauce. Pour remaining sauce over shells. Sprinkle with mozzarella cheese. If desired, make X’s over the top using crisscrossed zucchini strips.
Bake, covered, 25 minutes. Bake, uncovered, 5-10 minutes longer or until heated through and cheese is melted. If desired, warm additional sauce and serve with shells.
