Name: Stuffed Shells
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: Italian
Ingredients: 3 tablespoons olive oil; 1 large onion, finely diced; 6 cloves garlic, minced; 1/8 teaspoon crushed red pepper flakes; 1/3 cup red wine (optional); 2 (28 ounce) cans crushed tomatoes with basil; 1/2 teaspoon salt (more to taste); 1/4 teaspoon ground black pepper (more to taste); 2 teaspoons granulated sugar; 1/2 cup fresh basil, chopped; 15 ounces ricotta cheese; 1/3 cup parmesan cheese, finely grated; 4 ounces mozzarella cheese, shredded; 2 large eggs, lightly beaten; 2 tablespoons parsley, finely chopped; 2 tablespoons basil, finely chopped; 1/8 teaspoon salt; 1/8 teaspoon freshly ground black pepper; 1 (12 ounce) box jumbo shells pasta; 4 ounces mozzarella cheese, shredded; 4 ounces fontina cheese (cubed, mozzarella can be used instead); 2 tablespoons fresh parsley, finely chopped (for garnish); 1/2 cup parmesan cheese (for serving)

Ingredients

Scale

3 tablespoons olive oil
1 large onion, finely diced
6 cloves garlic, minced
1/8 teaspoon crushed red pepper flakes
1/3 cup red wine (optional)
2 (28 ounce) cans crushed tomatoes with basil
1/2 teaspoon salt (more to taste)
1/4 teaspoon ground black pepper (more to taste)
2 teaspoons granulated sugar
1/2 cup fresh basil, chopped
15 ounces ricotta cheese
1/3 cup parmesan cheese, finely grated
4 ounces mozzarella cheese, shredded
2 large eggs, lightly beaten
2 tablespoons parsley, finely chopped
2 tablespoons basil, finely chopped
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 (12 ounce) box jumbo shells pasta
4 ounces mozzarella cheese, shredded
4 ounces fontina cheese (cubed, mozzarella can be used instead)
2 tablespoons fresh parsley, finely chopped (for garnish)
1/2 cup parmesan cheese (for serving)

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Instructions

Heat olive oil in a large saucepan over medium heat. Add diced onion and sauté until softened for about 6-8 minutes.
Stir in minced garlic and crushed red pepper flakes, cooking for another minute until fragrant.
Optional: Pour in red wine and let it cook for 2 minutes. Add crushed tomatoes, salt, and black pepper, mixing thoroughly.
Bring the sauce to a boil, then reduce heat to medium-low. Simmer for 45 minutes, stirring occasionally.
Incorporate sugar and chopped basil, cooking for an additional 15 minutes. Adjust seasoning with salt and pepper to taste.
Remove the sauce from heat and allow it to cool slightly before using.

Notes

This sauce can be made up to 3 days in advance, and stored in the refrigerator until ready to use.
Feel free to add more spices to the sauce for added flavor.
Make a larger batch to store or freeze for future meals.

Nutrition

Serving Size: 1 shell
Calories: 305
Sugar: 4g
Sodium: 550mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 12g
Cholesterol: 50mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.