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.
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