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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. Cheese Stuffed Shells
2. Recipe By :Rachael Ray
3. Serving Size : 4 Preparation Time :0:00
4. Categories : Main Dish Pasta
5. Amount Measure Ingredient - Preparation Method
6. - - - - - -
7. Salt - as needed
8. pieces jumbo pasta shells
9. /2 pounds ricotta cheese
10. = (or part skim ricotta cheese)
11. pound mozzarella - diced
12. /2 cup grated Parmigiano-Reggiano
13. cup shredded Asiago
14. /4 cup chopped flat-leaf parsley
15. tablespoons extra-virgin olive oil
16. garlic cloves - chopped
17. small onion - finely chopped
18. can crushed tomatoes - (28 oz)
19. Salt - to taste
20. Freshly-ground black pepper - to taste
21. fresh basil leaves - (to 7) - torn or shredded
22. Preheat oven or broiler to 450 degrees.
23. 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.
24. 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.
25. 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
26. 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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