4 Cheese Stuffed Shells

• 1 package jumbo pasta shells
• 1-1/2 pounds ricotta cheese
• 1 pound mozzarella, diced
• 1/2 c grated Parmesan cheese
• 1 c shredded Asiago cheese
• 1/4 c chopped flat-leaf parsley
• 2 Tb olive oil
• 3 cloves garlic
• 1 small onion, finely chopped
• 1 can (28 oz) crushed tomatoes
• 6-7 leaves fresh basil, torn or shredded

Preheat oven or broiler to 450.

Bring a large pot of water to a boil. Salt the water and add pasta. Cook shells 12-15 minutes, they should be softened but still undercooked in the center. Drain pasta and cool.

Combine ricotta, 1/2 of the diced mozzarella, a couple of handfuls of Parmesan, and 1/2 of the Asiago. Add parsley to the cheeses and stir to combine.

To a small saucepan 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 cheese. Place shells in oven and cook for 6-8 minutes to melt cheeses and bubble the sauce.

From Rachael Ray