Four Cheese Stuffed Shells

8 pieces jumbo pasta shells

1 ½ lbs. ricotta cheese

2 cups mozzarella, shredded, divided

½ cup parmesan cheese, shredded

1 cup asiago cheese, shredded, divided

2 tsp. dry parsley

jar of any spaghetti sauce

Preheat oven to 450 degrees.  In large pot cook shells 12 to 15 minutes.  Leave a little undercooked at the center of shell.  Drain pasta and cool.  In mixing bowl combine ricotta, 1 cup mozzarella, parmesan, ¾ cup asiago and parsley.  Stir well.  Pour enough spaghetti sauce in the casserole dish to coat bottom.  Stuff shells with cheese mixture and place them seam down in dish.  Pour remaining spaghetti sauce over shells.  Sprinkle with remaining mozzarella and asiago.  Cook for 6 to 8 minutes, or until cheese melts and sauce is hot.