Four Cheese Stuffed Shells - Aunt Jae

8 jumbo pasta shells
I l/2 lbs. ricotta cheese
1lb. mozzarella cheese, grated
1 1/2 cup parmigiano-reggiano, grated
1 cup asiago, shredded
2 Tbsp extra-virgin olive oil
3 cloves garlic chopped
1 small onion, finely chopped
28 oz. crushed tomatoes
1/4 cup parsley,  flat leaf chopped
6-7 leaves fresh basil, chopped
salt and pepper

Preheat oven or broiler to 450 degrees.

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

Combine ricotta, l/2 of the shredded mozzarella. a couple of handfuls of parmigiano and l/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 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.