4 Cheese Stuffed Shells Recipe
Servings: 12
Ingredients
- Salt as needed
- 8 piece jumbo pasta shells
- 11/2 lb ricotta cheese
- (or possibly part skim ricotta cheese)
- 1 lb mozzarella diced
- 1/2 c. grated Parmigiano-Reggiano
- 1 c. shredded Asiago
- 1/4 c. minced flat-leaf parsley
- 2 Tbsp. extra-virgin extra virgin olive oil
- 3 x garlic cloves minced
- 1 sm onion finely minced
- 1 can crushed tomatoes - (28 ounce)
- Salt to taste
- Freshly-grnd black pepper to taste
- 6 x fresh basil leaves - (to 7) torn or possibly shredded
Directions
- Preheat oven or possibly broiler to 450 degrees.
- Bring a large pot of water to a boil. Salt water and add in pasta. Cook shells 12 to 15 min, they should be softened but still undercooked at the center. Drain pasta and cold.
- Combine ricotta, 1/2 of the diced mozzarella, a couple of handfuls of Parmigiano and 1/2 of the Asiago. Add in parsley to the cheeses and stir to combine.
- To a small saucepot over moderate heat add in oil, garlic and onions. Saute/fry onions and garlic 5 min. Add in tomatoes and season sauce with salt and pepper. Simmer sauce 5 min 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 mix and arrange them seam-side down in casserole dish. Top shells with remaining sauce and remaining mozzarella and Asiago cheeses. Place shells in very warm oven or possibly 8 inches from warm broiler and cook 6 to 8 min to heat cheeses and bubble sauce.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 295g | |
| Recipe makes 12 servings | |
| Calories 486 | |
| Calories from Fat 298 | 61% |
| Total Fat 33.39g | 42% |
| Saturated Fat 19.59g | 78% |
| Trans Fat 0.0g | |
| Cholesterol 117mg | 39% |
| Sodium 556mg | 23% |
| Potassium 397mg | 11% |
| Total Carbs 12.92g | 3% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.26g | 1% |
| Protein 33.85g | 54% |
