1 12 oz. box jumbo pasta shells
1 1/2 lbs. Miceli's Traditional Ricotta Cheese
1 lb. Miceli's Shredded Mozzarella
1/2 cup Miceli's Romano, shredded
1 cup Miceli's Asiago, shredded
1/4 cup flat-leaf parsley, chopped
2 tbsp. extra-virgin olive oil
3 cloves garlic, minced
1 small onion, finely chopped
1 can (28 oz.) crushed tomatoes
Salt and freshly ground black pepper
5 or 6 leaves fresh basil, torn or shredded
Preheat oven 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, half of the shredded mozzarella, 1/2 cup Romano and 1/2 cup of the Asiago. Add parsley to the cheeses and stir to combine.
Put a small saucepan over moderate heat and add oil, garlic and onions. Sauté 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.
Bake shells 6 to 8 minutes to melt cheeses and bubble sauce.