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Stuffed Shells Recipe


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     Stuffed Shells

Category   Entrees - Maindishes
Sub Category   None

8 pieces jumbo pasta shells
1 1/2 pounds ricotta cheese
1 lb mozzarella, dicd
1/2 cup grated Parmagiano-Reggiano
1 cup shredded asiago
1/4 cup chopped flat-leaf parsley
2 tbsp extra virgin olive oil
3 cloves garlic, chopped
1 can (28oz) crushed tomatores
salt and pepper
6-7 leaves fresh basil, torn

Preheat oven to 450 degrees. Cook shells until they are soft but still undercooked in the center. Drain and cool.
Combine ricotta, 1/2 diced mozzarella, a couple of handfuls of P-R cheese and 1/2 of the Asiago. Add parsley to the cheese and stir to combine.
In small saucepan on medium heat, add oil, garlic and onion-saute until soft. Add tomatoes and season with salt and pepper. Simmer suace for 5 minutes and stir in basil leaves.
Pour a little sauce in bottom of casserole dish. Fill shells with cheese mixture and arrange them seam side down in the casserole dish. Top hells with remaining saice and remaining cheeses. Place shells in very hot oven and cook 6-8 minutes.

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