Friday, February 11, 2011

Goat Sausage & Spinach Stuffed Shells!

Here is an awesome new recipe, put together by my German friend Frau Bricker, using ground goat from Harrison Farm! Enjoy! (And let me know if you need ground goat, just $5/pound for meat raised, butchered, and ground by the Goatherd!)

Preheat oven to 350 degrees. Lightly grease a 2-quart casserole dish with 1 teaspoon of olive oil.

Bring a medium pot of water to boil. Add 1 teaspoon of salt and 3/4 box of jumbo pasta shells (approximately 23-28 shells). Cook until al dente, 10-12 minutes, stirring occasionally to keep the shells from sticking together. Drain and rinse under cold running water.

In a medium skillet, heat a tablespoon of olive oil over medium heat. Add 1 cup finely chopped onion and 1 teaspoon minced garlic. Stir, cooking until very soft, approximately 6-7 minutes. Add 1/2 pound ground goat and 1/2 pound sweet Italian sausage (casings removed). Cook until browned, then add 1 package (10 oz.) chopped frozen spinach. Cook, stirring, for 3 minutes, then remove from heat and season with salt & pepper.

In a large bowl, combine 15 ounces ricotta cheese, 2 large Harrison Farm eggs, 1 cup grated parmesan cheese, and 1 cup grated mozzarella. Add the spinach mixture, 1 tablespoon olive oil, 1 teaspoon basil, 1 teaspoon oregano, and 1/2 teaspoon black pepper. Spoon about 2 tablespoons of the spinach-ricotta filling into each cooked pasta shell. Place the shells in the prepared dish.

Pour 1 jar of pasta sauce (suggest using Newman's Pasta Sauce with Basil) over the shells, and top with an additional cup of grated mozzarella. Bake uncovered until bubbly, approximately 20 minutes. Remove from oven and let rest 5 minutes before serving.

Enjoy with a fresh garden salad and a delicious red wine!

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