i-mockery valentines!

[Kitsa]

- 1 box manicotti shells
- salt
- 1 30-oz container ricotta cheese
- 1 lb mozzarella cheese block, diced
- 1/2 cup grated parmesan
- 1 cup shredded asiago
- 1/4 cup chopped flatleaf parsley
- 2 tablespoons olive oil spread over the bottom of a medium saucepan
- 3 cloves garlic, finely chopped
- 1 small onion, finely chopped (we used a red onion)
- 1 28-oz can crushed tomatoes
- 7 fresh basil leaves, washed and shredded by hand

Preheat oven to 450F

Bring large pot of salted water to boil and add pasta. Cook to al dente instructions per package. Drain and rinse with cool water, set aside.

Combine ricotta, 1/2 of the mozzarella, most of the parmesan and half of the asiago in a bowl. Add parsley and mash together (we used a potato masher)

Heat saucepan over moderate heat and add garlic and onions to oil. Saute 5 mins and add tomatoes. Season with salt and pepper. Simmer 5 mins and then add crushed basil leaves.

Pour some sauce to cover bottom of glass baking dish. Stuff manicotti with cheese mixture and arrange in a layer in the dish, then cover with the remainder of the sauce. Top with extra cheese. Bake 8-10 minutes until sauce bubbles and cheese melts.