Three Cheese Stuffed Shells with Meaty Tomato Sauce recipes
Ingredients
- 8 ounces, weight Jumbo Pasta Shells
- 30 ounces, weight Whole Milk Ricotta Cheese
- 8 ounces, weight Parmesan Cheese, Grated, Divided
- 1/2 cup Grated Romano Cheese
- 1 whole Egg
- 12 leaves Basil, Chiffonade
- 2 Tablespoons Minced Parsley
- salt
- pepper
- 2 Tablespoons Olive Oil
- 1/2 whole Medium Onion, Chopped
- 5 cloves Garlic, Minced
- 1/2 pound Italian Sausage
- 1/2 cup Red Wine
- 1 whole (28 Oz. Size) Crushed Tomatoes
- 1 whole (15 Oz. Size) Crushed Tomatoes
- 2 Tablespoons Sugar
- 1/2 teaspoon Salt
- 2 Tablespoons Minced Parsley
Instructions
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