Update my dinner status, I'm making this tonight.
24 chefs marked this as Favorite
2 chefs marked this as Try Soon
Servings: 6 Servings
Total Time (median): 0 : 30 Active Time: 0 : 30
US/Metric: [convert to metric]
Ingredients
Preparation
1. Bring large pot of water to boil.
2. Preheat oven to 325 degrees.
3. Mix cheeses and bread crumbs in a medium bowl, and put aside.
4. Layer basil leaves, largest to smallest, on top of one another. Roll up like a cigar, and cut into thin slices. (chiffonade)
5. When water is boiling add shells and cook according to package directions. Drain. Do not rinse, or overcook.
6. In medium fry pan, on medium heat, fry shallots and garlic in the oil just until they change color. Add tomatoes, with its juice, and basil, and heat until combined. (About 5 minutes)
7. Grease, or butter, an ovenproof casserole dish on all sides.
8. Layer 1/3 sauce, 1/3 pasta, then 1/3 cheese. Repeat two more times ending with cheeses. Sprinkle a handful of bread crumbs over the top and place in oven.
9. Bake uncovered for 20 minutes or until golden brown on top.
