r
Ditch the marinara sauce and mozzarella and take goat cheese and creamy bechamel for a spin in this new installment of the classic.
1 box of large shells
15 ounces ricotta cheese
6 ounces goat cheese
1/4 cup parmesan cheese
1 egg
3 Tbsp. chopped chives
4 Tbsp. butter
4 Tbsp. flour
1 cup milk
r
In a large sauce pan filled with boiling water, cook your shells according to package instructions. Drain and let dry. Combine ricotta, 4 ounces of goat cheese, parmesan cheese, egg and 2 Tbsp. chives in a bowl. Transfer the cheese mixture to a ziptop bag. Seal and move the filling to the bottom corner of the bag. Snip the corner of the bag and use it as a piping bag, filling each shell with ricotta mixture. Lay the filled shells in a baking dish. Over medium heat, melt the butter. When the butter has melted, add in the flour and whisk until smooth. Slowly add in the milk, whisking constantly to avoid lumps. Let the mixture cook for a few minutes to thicken. Add in the remaining 2 ounces of goat cheese and stir until it has melted into the sauce. Pour the goat cheese sauce over top of the shells. Preheat the oven to 350 degrees. Bake the shells, uncovered, for 15 minutes until the sauce is bubbling. Top with remaining chives. Serve hot. Serves 6
r
