Go Back
Four-Cheese Baked Shells with Parmesan Crumbs
Rachel Kim

Four-Cheese Baked Shells with Parmesan Crumbs

Ricotta, mozzarella, fontina and Parmesan each do a different job in this baked-shell pan. The sauce stays tomato-bright, while panko mixed with Parmesan makes the top crisp instead of adding a fourth blanket of melted cheese. Undercooked shells keep their ridges through the bake.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 1 pound medium pasta shells
  • 1 can crushed tomatoes 28 ounces
  • 2 garlic cloves minced
  • 1 teaspoon dried basil
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper
  • 15 ounces whole-milk ricotta
  • 2 cups shredded mozzarella
  • 1 1/2 cups shredded fontina
  • 3/4 cup grated Parmesan divided
  • 1 cup panko bread crumbs
  • 2 tablespoons olive oil

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch dish. Cook shells 2 minutes short of done and drain.
  2. Simmer tomatoes, garlic, basil, 1/2 teaspoon salt and pepper for 8 minutes. Mix ricotta with remaining salt.
  3. Toss shells with tomato sauce, mozzarella and fontina. Spread half in the dish, dot with ricotta, then add remaining pasta.
  4. Mix panko, 1/2 cup Parmesan and olive oil and sprinkle over the pasta; add remaining Parmesan.
  5. Bake for 30 to 35 minutes until bubbling and crisp on top. Rest 10 minutes.