Three Cheese Stuffed Shells With Meaty Tomato Sauce

Name: Three Cheese Stuffed Shells With Meaty Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 And Pepper, to taste; 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 Ounce Can Crushed Tomatoes; 1 whole 15-ounce Can Crushed Tomatoes; 2 Tablespoons Sugar; 1/2 teaspoon Salt; 2 Tablespoons Minced Parsley

Servings: persons

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 And Pepper, to taste
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 Ounce Can Crushed Tomatoes
1 whole 15-ounce Can Crushed Tomatoes
2 Tablespoons Sugar
1/2 teaspoon Salt
2 Tablespoons Minced Parsley

1
Cook pasta shells for half the cooking time; make sure not to overcook. Drain and rinse in cool water. Set aside.
2
Heat olive oil in large skillet or dutch oven over medium-high heat. Add onions and garlic and saute for a minute or two. Add Italian sausage and brown, breaking it up into small pieces as it cooks. Pour in red wine and let it cook for a minute or two.
3
Pour in cans of crushed tomatoes and stir. Add sugar and salt. Bring to a boil, then reduce heat to low. Cover and cook 30 to 45 minutes, stirring occasionally. Check for seasonings; can add crushed red peppers if you like a little heat.
4
In a separate bowl, mix ricotta, half the Parmesan, Romano, egg, salt and pepper, basil, and 2 tablespoons parsley. Stir until combined.
5
To assemble, coat the bottom of a baking dish with sauce. Fill each half-cooked shell with the cheese mixture. Place face down on the sauce. Repeat with shells until cheese mixture is gone. Top shells with remaining sauce. Sprinkle on extra Parmesan.
6
Bake at 350 degrees for 25 minutes, or until hot and bubbly.
7
Serve with crusty French bread

863

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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, and more.

Yes, Three Cheese Stuffed Shells With Meaty Tomato Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!