4 Cheese Stuffed Shells Recipe - Cooking Index
|8||Jumbo pasta shells|
|1 1/2 lbs||681g / 24oz||Ricotta cheese (or part skim ricotta cheese)|
|1 lb||454g / 16oz||Mozzarella - diced|
|1/2 cup||99g / 3.5oz||Grated Parmigiano-Reggiano|
|1 cup||237ml||Shredded Asiago|
|1/4 cup||10g / 0.4oz||Chopped flat-leaf parsley|
|2 tablespoons||30ml||Extra-virgin olive oil|
|3||Garlic cloves - chopped|
|1||Onion - finely chopped (small)|
|1||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.
"30 MINUTE MEALS with Rachael Ray - (Show # TM-1C22) - from the TV FOOD NETWORK"
8.5 (4 votes)
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