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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

4 Cheese Stuffed Shells Recipe

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This recipe for 4 Cheese Stuffed Shells is from The Meyer Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Salt
8 pieces jumbo pasta shells
1 1/2 pounds ricotta cheese
1 lb mozzarella cheese
1/2 cup Parmigianino Reggiano
1 cup Asiago
1/4 cup of fresh parsley
2 tbsp extra virgin olive oil
1 small onion chopped
3 cloves of garlic finely chopped
1 can crushed tomatoes
Fresh basil
Directions:
Directions:
Preheat oven to 450

Bring large pot of water to boil. Salt water and add pasta. Cook shells 12 to 15 min, they should be soft but still undercooked. Drain and cool pasta.

Combined ricotta, 1/2 of mozzarella, a couple handfuls of Parmigianino and 1/2 asiago. Add parsley and combine.

In small saucepan add oil, garlic, and onions. Saute onions and garlic 5 min. Add tomatoes,and season sauce with salt and pepper. Simmer and stir in basil.


Pour a little sauce in bottom of 9x13 pan. Fill shells with rounded spoonfuls of cheese mixture arrange seams down in pan. Top shells with remaining sauce and cheeses. Place in oven for 8- 10 min or until cheese begins to bubble.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
35 min
Personal Notes:
Personal Notes:
I sometimes use Italian seasoning instead of the fresh parsley and basil. And substitute the Parmigianino- Reggiano with Parmesan cheese.

 

 

 

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