Stuffed Shells

Ingredients

• Salt
• 8 pieces jumbo pasta shells
• 1 1/2 pounds ricotta cheese (can use reduced fat or skim)
• 1 white onion, finely chopped
• 1 pound mozzarella, grated
• 1/2 cup fresh grated Parmigiano-Reggiano
• 6 leaves fresh basil, torn 
• 1 cup shredded Asiago
• 1/4 cup chopped flat-leaf parsley
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, Crushed
• 1 can (28 ounces) crushed tomatoes
• Freshly ground black pepper
• 1 Egg Beaten

Directions

• Preheat oven to 450 degrees F.

Pasta:

• Bring a large pot of salted water to a boil. 
• Add pasta and cook according to the directions on the package for Al Dente.   Drain pasta and cool.

Filling: 

• Combine ricotta, with 1/2 of the other cheeses (Mozzarella, Asiago, and Parmasiano.) Add parsley salt, pepper, and egg to the cheeses and stir to combine.

Sauce:

• Over moderate heat add oil, garlic and onions. Saute onions and garlic 5 minutes. Add tomatoes and season sauce with salt and pepper ( I like to add a little red pepper flakes for an extra kick).
• Simmer sauce 5 minutes and stir in basil leave. 

• * If you have a little Marinara Sauce or prefer Meat sauce, that can ALSO be used.

Assemble:

• Pour a little sauce into the bottom of a shallow medium sized casserole dish. 
• Fill shells with filling  and arrange them seam side. 
• Top shells with remaining sauce and remaining cheeses. 
• Cook 6 to 8 minutes uncovered, to melt cheeses , or till you see the sauce bubble.

 **Feel free to get inventive with these.  I have added spinach, ham,  to the cheese filling, filled with meat, added a layer of sliced Italian sausage to the bottom of the pan, etc.  Get creative, and ENJOY!!! (BTW.  They freeze WONDERFULLY, I usually make two or three pans and freeze for later..)



Lisa C. . . . .