epicurious4.4
Spicy Unstuffed Pasta Shells With Roasted Garlic and Chèvre
Meet the easy weeknight version of stuffed shells: Garlicky unstuffed shells with goat cheese. This hearty, easy baked pasta is so good with so little effort.
👥 4 Servings⏱️ Prep & Cook: 35 min🔥 Cook: 15 min👤 Holly Erickson📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pot
- ●skillet
📝 Preparation Steps
1
Preheat the oven to 375°F.
2
Fill a large pot with 4 quarts water and add the salt. Bring to a boil over high heat. Add the pasta and cook for ⏱️ 8 minutes; it will be underdone. Reserve ¾ cup of the liquid and drain the pasta.
3
Meanwhile, in a large ovenproof skillet, combine the marinara, roasted garlic, 1 ounce of the chèvre, and the red pepper flakes. Cook over medium heat, stirring often, until the cheese is fully incorporated, about ⏱️ 2 minutes.
4
Add the pasta to the skillet along with the reserved cooking liquid. Cook over medium heat, stirring to combine, about ⏱️ 2 minutes. Dollop the remaining 3 ounces chèvre all over.
5
Bake for ⏱️ 15 minutes. Turn on the broiler and cook until the cheese is brown and bubbly, about 2 more minutes.
6
Top with the parsley and more red pepper flakes. Serve warm.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...