Four-Cheese Stuffed Shells Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: I box jumbo pasta shells
1 1/2 lbs. ricotta cheese (whole or part-skim)
1 lb. mozzarella, diced
1/2 c. grated Parmigiano-Reggiano cheese
1 c. shredded Asiago
1/4 c. chopped flat-leaf parsley
2 tbsp. extra-virgin olive oil
3 cloves garlic, chopped
1 small onion, finely chopped
1 can (28 ounces) crushed tomatoes
salt
pepper
6 or 7 leaves fresh basil, torn or shredded
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Directions: |
Directions:Preheat oven to 450 degrees F.
Bring a large pot of water to a boil. Salt water and add pasta. Cook shells 12 to 15 minutes (they should be soft but still undercooked at the center). Drain pasta and cool.
While pasta is cooking, combine ricotta, 1/2 of the diced mozzarella, a few handfuls of Parmigiano and 1/2 of the Asiago. Add parsley to the cheeses and stir to combine.
In a small pot over moderate heat add oil, garlic and onions. Saute onions and garlic 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 the cheese mixture and arrange them seam-side down in dish. Top shells with remaining sauce and mozzarella and Asiago cheeses.
Place shells in very hot oven of 8 inches from hot broiler and cook 6 to 8 minutes to melt cheeses and bubble sauce. |
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Number Of
Servings: |
Number Of
Servings:5-6 servings |
Preparation
Time: |
Preparation
Time:35 minutes total prep and cook time |
Personal
Notes: |
Personal
Notes: To save time, you also can use a good bottled spaghetti sauce, like a marinara. Tastes good either way!
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