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| Four Cheese Stuffed Shells |
| Ingredients
8 jumbo pasta shells 1 1/2 pounds ricotta cheese 1 pound mozzarella, diced 1/2 cup grated Parmesan cheese, preferably Reggiano 1 cup shredded Asiago cheese 1/4 cup chopped parsley 2 tablespoons extra virgin olive oil 3 cloves garlic, chopped 1 small onion, finely chopped 1 28 ounce can crushed tomatoes coarse salt freshly ground black pepper fresh basil, for garnish Method Preheat oven to 450° Bring a large pot of water to a boil. Salt water and add pasta. Cook shells 12 to 15 minutes, they should be softened but still undercooked at the center. Drain pasta and cool. Combine ricotta, 1/2 of the diced mozzarella, a couple of handfuls of Parmigiano and 1/2 of the Asiago. Add parsley to the cheeses and stir to combine. To a small saucepot over moderate heat add oil, garlic and onions; sauté 5 minutes. Add tomatoes and season sauce with salt and pepper. Simmer sauce 5 minutes and stir in basil leaves. Pour a little sauce into the bottom of a shallow medium sized casserole dish. Fill shells with rounded spoonfuls of cheese mixture and arrange them seam side down in casserole dish. Top shells with remaining sauce and remaining mozzarella and Asiago cheeses. Place shells in oven and cook 6 to 8 minutes until cheese melts and the sauce is bubbling. |
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