Recipe

Stuffed Shells Recipe

Add Step-by-Step Photos	Sporadiccook / All my dishes 10 months ago This is a Rachael Ray recipe....turned out great Prep:20m Cook:8m Servings:6	Sporadiccoo
	delicious cheesy italian

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Fans

jenniferby

binky67

bluewatera

chefmal

Ingredients

Salt

8 pieces jumbo pasta shells (my shells were a little smaller and I got about 16 in the pan)

1 1/2 pounds ricotta cheese or part skim ricotta cheese

1 pound mozzarella, diced

1/2 cup grated Parmigiano-Reggiano

1 cup shredded Asiago

1/4 cup chopped flat-leaf parsley

2 tablespoons extra-virgin olive oil, 2 turns of the pan

3 cloves garlic, chopped

1 small onion, finely chopped

1 can (28 ounces) crushed tomatoes

Salt and freshly ground black pepper

6 or 7 leaves fresh basil, torn or shredded

Directions

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.

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Comments

22566 10 months ago said:
Wonderful Pasta Recipe!

Thank-You!

Kind Regards

chefmal 10 months ago 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. =)

binky67 10 months ago said:
Mmmmm, Yummy!

bluewaterandsand 10 months ago said:
I have tried this one and it's delicious!

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