Four Cheese Stuffed Shells

• Yield: 4 Servings
• Level: Easy

Time

• Total: 35 minutes
• Prep: 10 minutes
• Cook: 25 minutes
• Inactive: 0 minutes

Ingredients

• 8 Pieces Jumbo Pasta Shells
• 1 1/2 Pounds Ricotta Cheese
• 1 Pound Mozzarella Cheese
• 1/2 Cup Parmigiano Reggiano Cheese
• 1 Cup Asiago Cheese
• 1/4 Cup Flat Leaf Parsley
• 2 Tablespoons Extra Virgin Olive Oil
• 3 Cloves Garlic
• 1 Small Onion
• 1 28oz Can Crushed Tomatoes
• Salt
• Black Pepper
• 6 Fresh Basil Leaves

Preparation

• Dice Mozzarella Cheese
• Grate Parmigiano Reggiano Cheese
• Shred Asiago Cheese
• Chop Flat Leaf Parsley
• Chop Garlic
• Finely Chop Onion
• Tear Or Shred Basil

Directions

• Preheat oven to 450^o F (230^o C).
• 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 centre.
• Drain pasta and cool.
• In a bowl, combine ricotta, 1/2 of the mozzarella, 1/4 cup parmigiano reggiano, 1/2 cup asiago.
• Add parsley and stir to combine.
• In a small saucepan over moderate heat, add oil, garlic, and onions.
• Saute onions and garlic for 5 minutes.
• Add tomatoes and season with salt and pepper.
• Simmer for 5 minutes and add in basil leaves.
• Pour a small amount of sauce into the bottom of a shallow medium sized casserole dish.
• Fill shells with rounded spoonfuls of cheese mixture and arrange seam side down in the casserole dish.
• Top with remaining sauce and remaining cheeses.
• Bake in oven for 6 to 8 minutes, until cheeses melt and sauce bubbles.
• Serve immediately.