4 Cheese Stuffed Shells

Ingredients

• s
• x

Preparation

1. 4 Cheese Stuffed Shells


2. Recipe By :Rachael Ray
3. Serving Size : 4 Preparation Time :0:00
4. Categories : Main Dish Pasta


5. Amount Measure Ingredient -- Preparation Method
6. -------- ------------ ------------ --------- --------- --
7. Salt -- as needed
8. 8 pieces jumbo pasta shells
9. 1 1/2 pounds ricotta cheese
10. = (or part skim ricotta cheese)
11. 1 pound mozzarella -- diced
12. 1/2 cup grated Parmigiano-Reggiano
13. 1 cup shredded Asiago
14. 1/4 cup chopped flat-leaf parsley
15. 2 tablespoons extra-virgin olive oil
16. 3 garlic cloves -- chopped
17. 1 small onion -- finely chopped
18. 1 can crushed tomatoes - (28 oz)
19. Salt -- to taste
20. Freshly-ground black pepper -- to taste
21. 6 fresh basil leaves - (to 7) -- torn or shredded


22. Preheat oven or broiler to 450 degrees.


23. 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.


24. 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.


25. To a small saucepot 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


26. 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 very hot oven or 8 inches from hot broiler and cook 6 to 8 minutes to melt cheeses and bubble sauce.