Cooking Index - Cooking Recipes & Ideas4 Cheese Stuffed Shells Recipe - Cooking Index

4 Cheese Stuffed Shells

Type: Pasta
Courses: Main Course
Serves: 4 people

Recipe Ingredients

8   Jumbo pasta shells
1 1/2 lbs 681g / 24ozRicotta cheese (or part skim ricotta cheese)
1 lb 454g / 16ozMozzarella - diced
1/2 cup 99g / 3.5ozGrated Parmigiano-Reggiano
1 cup 237mlShredded Asiago
1/4 cup 10g / 0.4ozChopped flat-leaf parsley
2 tablespoons 30mlExtra-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

Recipe Instructions

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"


Average rating:

8.5 (4 votes)

Submit your rating:

Click a star to rate this recipe.