How to make it

  • Preheat oven or broiler to 450 degrees F.
  • 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.

Reviews & Comments 4

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    " It was excellent "
    bluewaterandsand ate it and said...
    I have tried this one and it's delicious!
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  • binky67 9 years ago
    Mmmmm, Yummy!
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    " It was good "
    chefmal ate it and said...
    It's a good recipe, especially with the Parmesan and Asiago to sharpen the Ricotta. Might I suggest you add 1 egg to the cheese mix before stuffing the shells? I've learned this little trick gets it to hold it's shape much better so when you cut into it, the cheese doesn't leak everywhere. I'm going to definitely try this three-cheese combo and let you know how it turns out. =)
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  • 22566 9 years ago
    Wonderful Pasta Recipe!


    Kind Regards
    Was this review helpful? Yes Flag

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