4 Cheese Stuffed Shells Recipe

• Salt as needed
• 8 piece jumbo pasta shells
• 11/2 lb ricotta cheese
• (or possibly part skim ricotta cheese)
• 1 lb mozzarella diced
• 1/2 c. grated Parmigiano-Reggiano
• 1 c. shredded Asiago
• 1/4 c. minced flat-leaf parsley
• 2 Tbsp. extra-virgin extra virgin olive oil
• 3 x garlic cloves minced
• 1 sm onion finely minced
• 1 can crushed tomatoes - (28 ounce)
• Salt to taste
• Freshly-grnd black pepper to taste
• 6 x fresh basil leaves - (to 7) torn or possibly shredded

1. Preheat oven or possibly broiler to 450 degrees.
2. Bring a large pot of water to a boil.
3. Salt water and add in pasta.
4. Cook shells 12 to 15 min, they should be softened but still undercooked at the center.
5. Drain pasta and cold.
6. Combine ricotta, 1/2 of the diced mozzarella, a couple of handfuls of Parmigiano and 1/2 of the Asiago.
7. Add in parsley to the cheeses and stir to combine.
8. To a small saucepot over moderate heat add in oil, garlic and onions.
9. Saute/fry onions and garlic 5 min.
10. Add in tomatoes and season sauce with salt and pepper.
11. Simmer sauce 5 min and stir in basil leaves
12. Pour a little sauce into the bottom of a shallow medium-sized casserole dish.
13. Fill shells with rounded spoonfuls of cheese mix and arrange them seam-side down in casserole dish.
14. Top shells with remaining sauce and remaining mozzarella and Asiago cheeses.
15. Place shells in very warm oven or possibly 8 inches from warm broiler and cook 6 to 8 min to heat cheeses and bubble sauce.
16. This recipe yields 4 servings.

salt, jumbo pasta, ricotta cheese, ricotta cheese, mozzarella diced, flatleaf parsley, extravirgin extra virgin olive oil, garlic, onion, tomatoes, salt, freshlygrnd black pepper, fresh basil

Taken from cookeatshare.com/recipes/4-cheese-stuffed-shells-61603 (may not work)