FOUR CHEESE STUFFED PASTA SHELLS

This is another classic Italian-American pasta dish. Jumbo shells are usually found in boxes, in the pasta aisle of your grocery store. My kids loved this dish growing up. You can also add some fresh chopped spinach to the cheese filling if you wish.

Tomato Sauce

2 T olive oil 

1 small yellow onion, diced

½ t red pepper flakes 

2 cloves garlic, pressed or minced

2 cans (28 oz) whole peeled Italian tomatoes 

2 T tomato paste

1 T chopped fresh basil

½ cup Pinot Grigio or other dry white wine

Sea salt and freshly ground black pepper

Four Cheese Filling

16 oz container whole milk ricotta cheese

8 oz fresh mozzarella cheese, cut into small pieces, saving half for topping shells

½ cup grated Pecorino Romano cheese

½ cup grated Parmigiano-Reggiano cheese

1 large egg, beaten

¼ cup minced Italian parsley

2 T minced fresh basil

¼ t grated nutmeg

Sea salt and freshly ground black pepper

1 lb jumbo pasta shells

Chopped fresh basil leaves, for garnish

Grated cheese, for serving

In a large saucepan over medium heat, add the oil and sauté the onion and red pepper flakes for 5 minutes, or until translucent. Add the garlic and sauté another minute.

Pour tomatoes into a large bowl and hand-crush them, removing any hard center cores.
Alternatively, use an immersion blender to chop the tomatoes.

To the saucepan add the crushed tomatoes, tomato paste, basil, and wine.
Season to taste with salt and pepper and simmer uncovered for 30 minutes.

Meanwhile in a bowl, mix together the Four Cheese Filling and set aside.

Boil the pasta shells in a large pot of salted water, for about 8 minutes.
Gently remove the shells to a bowl with ice-cold water, then gently pour into a colander and let drain. Try not to tear the shells.

Preheat oven to 350 degrees F.

Using a tablespoon, spoon a generous amount of filling into each shell and set aside on a platter or pizza pan.

When the sauce is finished simmering, spoon a ladle or two into the bottom of a baking dish or two smaller baking dishes.
Arrange the shells in the baking dish and add a small piece of mozzarella on top of each.
Cover with aluminum foil sprayed with oil and bake 20 minutes. Remove foil and bake an additional 5 to 7 minutes.
One baking dish can be frozen, if using two, before baking for another dinner.

To Serve:
Spoon a ladle of hot tomato sauce into each warm pasta bowl. Add 4 to 5 stuffed shells and sprinkle with grated cheese and garnish with basil.

Serves 4 to 6