Spicy Unstuffed Pasta Shells With Roasted Garlic and Chèvre

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Spicy Unstuffed Pasta Shells With Roasted Garlic and Chèvre
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No fussing, no filling—just a delicious dinner.

4 oz. fresh chèvreRoughly chopped fresh flat-leaf parsley leaves, for servingFill 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.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.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.Bake for 15 minutes. Turn on the broiler and cook until the cheese is brown and bubbly, about 2 more minutes.Chèvre is also known simply as “goat cheese.

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