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1
Preheat the oven to 375 degrees F.
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2
For the sauce: In a 2-quart, 7 inch by 11 inch oblong baking dish (about 1 1/2 inches deep), add the tomato sauce.
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3
Fill the empty can of tomato sauce about half full with water (about 3/4 cup), and pour the water in with the tomato sauce (a great way to use up the tomato sauce that sticks to the inside of the can).
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4
If you would like extra sauce, double the amount of ingredients listed just for the sauce.
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5
Youll also need to use a larger baking dish.
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6
Its best if you can use a shallow baking or casserole dish (about 1 1/2 to 2 inches deep) so the shells arent completely covered by the extra sauce.
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7
Next add the garlic powder, pepper, and oregano.
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8
Stir the ingredients together and set aside.
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9
For the shells: Bring water to a boil in a medium size pan and add the shells.
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10
Cook until al dente (about 8 minutes).
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11
Drain the shells and set aside.
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12
For the filling: In a medium size bowl, add the pieces of cooked Italian sausage and ricotta cheese.
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13
Then chop the onions and add them to the bowl.
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14
Next, add Parmesan cheese, shredded mozzarella cheese, and the chopped parsley.
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15
Stir all of the ingredients together.
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16
Then fill the shells with the cheese and sausage filling.
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17
Give the sauce one more stir, and add the shells filling side up to the baking dish in the sauce.
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18
For the topping: Top the shells with shredded mozzarella and shredded Parmesan cheese.
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19
Bake uncovered in the oven for about 20 minutes or until the cheese topping is completely melted and the edges of the cheese are starting to turn slightly brown; which is about the same amount of time that the cheese and sausage filling is hot all the way through.
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20
Serve hot right out of the oven with a side salad and some delicious garlic bread.
