Cheese Stuffed Pasta

Ingredients:

8-10 pieces jumbo pasta shells
1/2 tsp Salt for the pasta water
650g Ricotta cheese or part skim ricotta cheese
450g Mozzerella, diced (divided in half)
1/2 cup grated Parmigiano- Reggiano
1/2 cup  Shredded Asiago
1/4 cup Chopped flat-leaf parsley

Sauce:

2 Tbs extra-virgin olive oil
3 cloves garlic, chopped
1 Small onion, finely chopped
2 Cans crushed tomatoes
Salt and freshly ground black pepper
5 Leaves fresh basil, torn or shredded

Directions:

Preheat oven to 200C
Bring large pot to boil. Salt water and add pasta. Cook shells for about 12 minutes, they should be softened but still under cooked at the center. Drain pasta and cool it down.

Combine Ricotta, half of the diced mozzarella, a couple of handfuls of Parmigiano and Asiago. Add parsley to the cheese and stir to combine.

To a small sauce-pot over moderate heat add oil, garlic and onions. Saute onions and garlic for 5 minutes. Add tomatoes and seasons the sauce with salt and pepper. Simmer the sauce for 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 cheese. Place shells in hot oven and cook 8 minutes to melt cheese and bubble sauce.

Serves 4-5



Enjoy =)