It’s already getting late here, so I’m just going to jump right into the recipe. 

You’ll need:

  • 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.