Four Cheese Stuffed Shells

By on November 13, 2011

stuffed shells small Four Cheese Stuffed Shells

INGREDIENTS

STUFFED SHELLS

  • 1 box of jumbo shell pasta
  • 5lb of ricotta cheese (eat 1lb while cooking)
  • 1/2 cup of fresh chopped parsley
  • 1 cup of shredded mozzarella cheese
  • 3/4 cup of grated asiago cheese
  • 1/4 cup of grated parmesan cheese
  • 2 eggs
  • 1 tbls. fresh ground black pepper
  • salt to tasteBOLOGNESE SAUCE
  • 1 lb of ground beef
  • 1/2 lb of ground pork
  • 1 onion chopped
  • 1 carrot finely chopped
  • 1 green bell pepper chopped
  • 6 cloves of crushed garlic
  • 3 Tbls of extra-virgin olive oil
  • 1/2 cup red wine
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 4 15oz. cans of tomto puree
  • 2 15oz. cans of diced plum tomatoes
  • 1 6oz can of tomato paste
  • 1 cup of waterPREPARATION
  • Mix together ricotta, mozzarella, asiago and Parmesan cheeses.
  • Add parsley and eggs and stir with fork until everything is well blended.
  • Refrigerate until ready to use.
  • Start the bolognese sauce by sauteing the onion, carrots and peppers in oil in a large pot for about 10 minutes.
  • Add garlic and saute another 3 minutes.
  • Add ground beef and pork.
  • Break up meat with a wooden spoon so there isn’t big chunks of meat. Stir together and let cook around five more minutes.
  • Add basil, oregano, salt and pepper and stir.
  • Add wine, tomato puree, tomatoes, tomato paste and water.
  • Stir everything together and let cook for around an hour and a half stirring in between.
  • While sauce is cooking place the shells in about 6 quarts of boiling water until cooked. Drain and cool before stuffing.
  • Stuff shells with ricotta mixture.
  • Place a ladle full of sauce at the bottom of a casserole dish and arrange shells.
  • Top with more sauce and sprinkle with a layer of mozzarella cheese.
  • Heat the oven to 350 degrees and bake shell for about 1 hour until heated through.Serve with extra sauce and garlic bread.

INGREDIENTS

STUFFED SHELLS

  • 1 box of jumbo shell pasta
  • 5lb of ricotta cheese (eat 1lb while cooking)
  • 1/2 cup of fresh chopped parsley
  • 1 cup of shredded mozzarella cheese
  • 3/4 cup of grated asiago cheese
  • 1/4 cup of grated parmesan cheese
  • 2 eggs
  • 1 tbls. fresh ground black pepper
  • salt to tasteBOLOGNESE SAUCE
  • 1 lb of ground beef
  • 1/2 lb of ground pork
  • 1 onion chopped
  • 1 carrot finely chopped
  • 1 green bell pepper chopped
  • 6 cloves of crushed garlic
  • 3 Tbls of extra-virgin olive oil
  • 1/2 cup red wine
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 4 15oz. cans of tomto puree
  • 2 15oz. cans of diced plum tomatoes
  • 1 6oz can of tomato paste
  • 1 cup of waterPREPARATION
  • Mix together ricotta, mozzarella, asiago and Parmesan cheeses.
  • Add parsley and eggs and stir with fork until everything is well blended.
  • Refrigerate until ready to use.
  • Start the bolognese sauce by sauteing the onion, carrots and peppers in oil in a large pot for about 10 minutes.
  • Add garlic and saute another 3 minutes.
  • Add ground beef and pork.
  • Break up meat with a wooden spoon so there isn’t big chunks of meat. Stir together and let cook around five more minutes.
  • Add basil, oregano, salt and pepper and stir.
  • Add wine, tomato puree, tomatoes, tomato paste and water.
  • Stir everything together and let cook for around an hour and a half stirring in between.
  • While sauce is cooking place the shells in about 6 quarts of boiling water until cooked. Drain and cool before stuffing.
  • Stuff shells with ricotta mixture.
  • Place a ladle full of sauce at the bottom of a casserole dish and arrange shells.
  • Top with more sauce and sprinkle with a layer of mozzarella cheese.
  • Heat the oven to 350 degrees and bake shell for about 1 hour until heated through.Serve with extra sauce and garlic bread.