courtesy Rachel Ray-slightly adapted
pieces jumbo pasta shells
- ½ tsp. Salt for the pasta water
- 1 ½ pounds ricotta cheese or part skim ricotta cheese
pound mozzarella, diced (divide in half)
- ½ cup grated Parmigiano-Reggiano
- ½ cup shredded Asiago
- ¼ cup chopped flat-leaf parsley
Tbs. extra-virgin olive oil,
cloves garlic, chopped
small onion, finely chopped
can (28 ounces) crushed tomatoes
and freshly ground black pepper
leaves fresh basil, torn or shredded
Jar Marinara sauce
oven to 400 degrees F.
a large pot of water to a boil. Salt water and add pasta. Cook shells
12 about minutes, they should be softened but still under cooked at
the center. Drain pasta and cool it down.
ricotta, ½ of the diced mozzarella, a couple of handfuls of
Parmigiano and Asiago. Add parsley to the cheeses and stir to
a small sauce-pot 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
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 hot oven and cook 8 minutes to melt cheeses and bubble
- To skip the homemade sauce you can use any pasta sauce that you like.
- To stuff these shells easier you could fill large plastic bag with cheese and cut one corner and just fill each shell.
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