Do not drain the tomatoes. Use seasoned bread crumbs for more flavor.
- Carbohydrate 104.501914216793 g
- Cholesterol 55.6166666666667 mg
- Fat 26.8679983485127 g
- Fiber 8.29191685140133 g
- Protein 37.0730170461498 g
- Saturated Fat 13.0454965525805 g
- Serving Size 1 1 Serving (324g)
- Sodium 2959.01788515485 mg
- Sugar 96.2099973653919 g
- Trans Fat 1.92831367122047 g
- Calories 808 calories
Step-by-step
- Bring large pot of water to boil.
- Preheat oven to 325 degrees.
- Mix cheeses and bread crumbs in a medium bowl, and put aside.
- Layer basil leaves, largest to smallest, on top of one another. Roll up like a cigar, and cut into thin slices. (chiffonade)
- When water is boiling add shells and cook according to package directions. Drain. Do not rinse, or overcook.
- 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)
- Grease, or butter, an ovenproof casserole dish on all sides.
- 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.
- Bake uncovered for 20 minutes or until golden brown on top.
Water Management and Rinsing Rules
Most home cooks ruin baked pasta dishes by rinsing the noodles under tap water after boiling, which strips away the external starches necessary for sauce adhesion. Cook the pasta one minute shy of the package instructions so the starch holds firm during the subsequent twenty minutes in the 325-degree oven. Never rinse freshly drained shells, as that missing starch layer prevents the tomato mixture from clinging properly to the surfaces.
Handling the Tomato Juice
Pouring off the liquid from canned tomatoes turns a rich bake into dry, cardboard-like layers. Retain all canning juices to provide the necessary moisture for hydrating the pasta grains as they absorb liquids during the baking cycle. When simmering the shallots and minced garlic in olive oil over medium heat for five minutes, watch for a pale golden hue rather than deep browning to avoid bitter aromatic flavors.
Achieving the Crust
Layering requires precision to ensure even heat distribution through the casserole dish. Distribute one-third of the sauce, pasta, and cheeses sequentially, repeating this pattern three times before finishing with the reserved bread crumbs and grated parmesan. Visual doneness relies entirely on the surface coloration; pull the casserole from the oven when the top layer turns a distinct golden brown and the edges bubble vigorously.
