Ingredients for the sauce

• 2 tablespoons Extravagonzo Red Chili Culinary Oil
• 1 small onion, chopped
• 1 large red bell pepper, roasted and chopped
• 2 roma tomatoes, roasted
• 1 can tomato sauce
• 8 basil leaves, chopped (or a tablespoon of dried basil if you don’t have fresh)
• 1/4 cup chopped cilantro
• 1/2 teaspoon cumin
• 1 teaspoon Dave’s Ancho Powder
• Salt and Pepper to taste

For the Stuffed Shells

• 10 ounces goat cheese
• 1 pound shrimp, peeled and deveined
• 1 tablespoon Extravagonzo Red Chili Culinary Oil
• 1 cup cooked spinach
• 1 tablespoon Catch a Fire Cajun Seasonings
• 16 large pasta shells

Cooking Directions

1. Get your sauce going by heating a large saucepan to medium heat. Add Extravagonzo Red Chili Culinary Oil with onion and cook about 5 minutes, until onion is translucent.
2. Add bell pepper and tomatoes. Stir to break apart.
3. Add remaining ingredients and stir to combine. Simmer about 20 minutes, or until ready to use. The longer you simmer, the more the flavors will develop.
4. For the shells, heat a large pan to medium heat. Season the shrimp with Catch a Fire Cajun Seasonings and add to pan. Cook about 2-3 minutes per side, or until shrimp is cooked through. Remove from heat and chop.
5. Add shrimp to a mixing bowl with cooked spinach and goat cheese. Stir to combine.
6. Boil the pasta shells in salted water to your preferred doneness, about 10 minutes or so. Drain and cool.
7. Spoon some of your sauce onto a large baking dish, covering the bottom.
8. Stuff each shell with your shrimp-goat cheese mixture and set into the baking dish. Covere with remaining sauce.
9. Heat oven to 350 degrees and bake for 20 minutes.
10. Remove and serve!