Ingredients

Salt
8 pieces jumbo pasta shells
1 1/2 pounds ricotta cheese or part skim ricotta cheese
1 pound mozzarella, diced
1/2 cup grated Parmigiano-Reggiano
1 cup shredded Asiago
1/4 cup chopped flat-leaf parsley
2 tablespoons extra-virgin olive oil, 2 turns of the pan
3 cloves garlic, chopped
1 small onion, finely chopped
1 can (28 ounces) crushed tomatoes

Salt and freshly ground black pepper
6 or 7 leaves fresh basil, torn or shredded

Instructions

Preheat oven or
broiler to 450 degrees F.

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

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

To a small saucepot 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 cheeses. Place
shells in very hot oven or 8 inches from hot broiler and cook 6 to 8 minutes to melt
cheeses and bubble sauce.