Papi’s Goat Cheese Stuffed Shells with Sausage - Goat Journal

Ingredients

• 24 jumbo shells, cooked and drained
• 1 pound ground sausage
• 2 tablespoons bacon grease
• 1/2 tablespoon minced garlic
• 1 teaspoon Cajun Two-Step Fire seasoning
• 2 1/2 cups alfredo sauce
• 4 ounces chèvre cheese
• 1/2 cup ricotta cheese
• 1/2 cup parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1 cup Muenster cheese
• Salt and pepper to taste