Ingredients Jump to Instructions ↓

  1. 8 Jumbo pasta shells

  2. 1 1/2 lbs 681g / 24oz Ricotta cheese (or part skim ricotta cheese)

  3. 1 lb 454g / 16oz Mozzarella - diced

  4. 1/2 cup 99g / 3 1/2oz Grated Parmigiano-Reggiano

  5. 1 cup 237ml Shredded Asiago

  6. 1/4 cup 10g / 0.4oz Chopped flat-leaf parsley

  7. 2 tablespoons 30ml Extra-virgin olive oil

  8. 3 Garlic cloves - chopped

  9. 1 Onion - finely chopped (small)

  10. 1 Crushed tomatoes - (28 oz) Salt - to taste Freshly-ground black pepper - to taste

  11. 6 Fresh basil leaves - (to 7) - torn or shredded

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven or broiler to 450 degrees. 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.


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