4 Cheese Stuffed Shells

Recipe By :Rachael Ray

Serving Size : 4 Preparation Time :0:00

Categories : Main Dish Pasta

Amount Measure Ingredient -- Preparation Method

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Salt -- as needed

8 pieces jumbo pasta shells

1 1/2 pounds ricotta cheese

= (or part skim ricotta cheese)

1 pound mozzarella -- diced

1/2 cup grated Parmigiano-Reggiano

1 cup shredded Asiago

1/4 cup chopped flat-leaf parsley

2 tablespoons extra-virgin olive oil

3 garlic cloves -- chopped

1 small onion -- finely chopped

1 can crushed tomatoes - (28 oz)

Salt -- to taste

Freshly-ground black pepper -- to taste

6 fresh basil leaves - (to 7) -- torn or shredded

Preheat oven or broiler to 450 degrees.

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. 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 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.