4 Cheese Stuffed Shells Recipe - Cooking Index
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.
Source:
"30 MINUTE MEALS with Rachael Ray - (Show # TM-1C22) - from the TV FOOD NETWORK"
Average rating:
8.5 (4 votes)
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