27 October 2008

Goaty McGoaterson Goat Cheese-Stuffed Pasta

All I can really say about this is that it's a good thing I made a salad because I didn't really eat so much of the pasta. I tried. But that was the goatiest goat cheese I've ever tasted.

This, actually, is a five-cheese stuffed pasta shell: Feta, Parmesan, Mozzarella, Ricotta, and Cottage cheese. Talk about a heart attack in a cute little pasta shell. Well, really, I made a four-cheese stuffed pasta shell. I didn't want to buy ricotta, so I used low-fat cottage cheese in it's place, and I had low-fat everything, really. Extra spinach, less cheese, lower fat cheese. But the feta that I had, I didn't notice when I bought it, but it was actually a goat feta. Feta style chèvre.

I'm pretty hit and miss with goat cheeses. Sometimes I like it. It's particularly nice (I find) if you bake it until it's all melty and then serve it on a salad. But I really, really prefer it in small doses and if it's quite mild.

This was not mild. This was full-on goat. All I could taste was goat. You wouldn't think the one thing that I used the least of would be so very over-powering. But.

I need to go scrub my tongue with a wire brush and some bleach because the taste still hasn't gone away.

ETA: I saved four of these and took them to work for lunch - I work in a grocery store so if I still couldn't stomach them, I'd have options. They were much less goaty the second day, somehow. I ate them mostly cold (just barely warmed in the microwave) and they weren't so bad. In the future, I shall try this with regular feta and see what happens.

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