It’s already getting late here, so I’m just going to jump right into the recipe.
- Jumbo pasta shells
- 1 lb mozzarella
- 2/3 cup Parmesan
- 1.5 lb ricotta
- 1 cup Asiago
- 1/4 cup parsley
- Olive oil
- 4 cloves minced garlic
- One large diced onion
- 2 cans (28 oz) diced tomatoes
- 8 basil leaves
To start, cook your pasta according to directions until just slightly undercooked. You’ll need 9 of these shells. Mix your ricotta, half the mozzarella and Asiago, and some of the Parmesan with the parsley in a bowl.
On the stove, heat up some olive oil in a sauce pan and cook the garlic and onions for about 5 minutes. Then add tomatoes, salt, and pepper. Simmer 5 minutes and stir in basil leaves.
Meanwhile, stuff your shells quite full with the cheese mixture. To a casserole dish, add some of the sauce and spread along the bottom. Place your filled shells in, open-side down. Top with the rest of the sauce and reserved cheeses. Bake at 450 degrees for 10 minutes.