4 Cheese Stuffed Shells

Yield: 1 serving
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  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.

October 2012

This recipe is a personal recipe added by dwanna and has not been tested or endorsed by MyRecipes.

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