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salt jumbo pasta Ricotta cheese Mozzarella flat leaf extra-virgin olive oil garlic onion tomatoes salt fresh basil
Viewed: 7 - Published at: 3 years agoIngredients
- Salt
- 8 pieces jumbo pasta shells
- 1 1/2 pounds ricotta cheese or part skim ricotta cheese
- 1 pound mozzarella, diced
- 1/2 cup grated Parmigiano-Reggiano
- 1 cup shredded Asiago
- 1/4 cup chopped flat-leaf parsley
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 3 cloves garlic, chopped
- 1 small onion, finely chopped
- 1 can (28 ounces) crushed tomatoes
- Salt and freshly ground black pepper
- 6 or 7 leaves fresh basil, torn or shredded
Method
- Preheat oven or broiler to 450 degrees F.
- 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.
- 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.
- 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
- 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.
