In large mixing bowl combine the ricotta, garlic, egg, basil, salt, pepper, 1 cup mozzarella, Parmesan and asiago cheeses.
Place mixture in shells. Be careful not to over-stuff (or not, if that makes it more fun!)
Coat the bottom of a glass baking pan with one cup of tomato sauce. Place shells on top of sauce. Cover with remaining sauce. Add 1 cup (or more) mozzarella on top. Cook in preheated oven for a half hour.
Ingredients
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1 package jumbo pasta shells cooked and cooled
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1 teaspoon garlic powder (more or less to your own tastes)
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1 egg
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1 container Ricotta cheese (part skim)
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1 cup Parmesan cheese
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1 cup asiago cheese
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1/4 cup fresh basil chopped
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1/2 teaspoon Salt
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1/2 teaspoon pepper
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2 cups mozzarella (separated into 1 cup each)
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2 cups your favorite pasta sauce (more or less to taste)
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