Shells Stuffed with Goat Cheese

Use ground lamb or ground goat meat.

Recipe by Steve Baetje, Baetje Farms | 

Serves | 8 |

• 1 box jumbo pasta shells
• 1 lb lean ground beef
• 2/3 cup chopped onion
• 14½-oz can stewed tomatoes
• 6-oz can tomato paste
• ¼ cup chopped fresh parsley
• 2 cups water
• 1 Tbsp beef bouillon
• 1 ½ tsp Italian seasoning
• 12 oz Baetje Farms garlic and chives Coeur de la Crème goat cheese
• 2 cups shredded mozzarella cheese
• 2 eggs

| Preparation | Preheat oven to 350°F. Prepare pasta according to package directions. Brown beef in saucepan and drain excess fat. Add onion to beef and cook till onion is tender. Add tomatoes with juice, tomato paste, parsley, water, bouillon and Italian seasoning. Simmer for 30 minutes. In separate bowl, mix together goat cheese, ½ cup mozzarella and eggs. Stuff shells with cheese mixture and arrange in baking dish. Ladle sauce over shells and sprinkle with remaining mozzarella cheese. Bake until hot and bubbly, about 45 minutes.