4 Cheese Stuffed Shells

Directions

1. Preheat oven or possibly broiler to 450 degrees.
2. Bring a large pot of water to a boil. Salt water and add in pasta. Cook shells 12 to 15 min, they should be softened but still undercooked at the center. Drain pasta and cold.
3. Combine ricotta, 1/2 of the diced mozzarella, a couple of handfuls of Parmigiano and 1/2 of the Asiago. Add in parsley to the cheeses and stir to combine.
4. To a small saucepot over moderate heat add in oil, garlic and onions. Saute/fry onions and garlic 5 min. Add in tomatoes and season sauce with salt and pepper. Simmer sauce 5 min and stir in basil leaves
5. Pour a little sauce into the bottom of a shallow medium-sized casserole dish. Fill shells with rounded spoonfuls of cheese mix and arrange them seam-side down in casserole dish. Top shells with remaining sauce and remaining mozzarella and Asiago cheeses. Place shells in very warm oven or possibly 8 inches from warm broiler and cook 6 to 8 min to heat cheeses and bubble sauce.
6. This recipe yields 4 servings.