Four Cheese Stuffed Shells - Rachael Ray

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Ingredients
8 pieces jumbo pasta shells
1-1/2 pounds ricotta cheese
1 pound mozzarella, diced
1/2 cup grated Parmesano-Reggiano
1 cup shredded Asiago cheese
2 tablespoons extra virgin olive oil
1/4 cup chopped flat-leaf parsley
3 cloves garlic, chopped
1 small onion, finely chopped
1 28-oz can crushed tomatoes
salt and freshly ground black pepper to taste
6 or 7 leaves fresh basil, torn or shredded
 
Directions
1. Preheat oven or broiler to 450 degrees.
2. 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.
3. Combine ricotta, 1/2 of the diced mozzarella, a couple handfuls of Parmigiano and 1/2 of the Asiago. Add parsley to the cheeses and stir to combine.
4. To a small saucepan 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.
5. 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.
6. Place shells in very hot oven or 8 inches from hot broiler and cook 6 to 8 minutes to melt cheeses and bubble sauce.
 




Sherree Wolfgang

Member since Sep 2010

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