Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh parsley, chopped
  • 1 (15 ounce) container ricotta cheese, whole milk or part-skim
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup grated Pecorino Romano cheese
  • 1 large egg, lightly beaten
  • 1/4 cup chopped fresh parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 (12 ounce) box jumbo pasta shells
  • 1 cup shredded mozzarella cheese

Instructions:

  1. Sauté onion and garlic in olive oil. Add crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), salt, and pepper. Simmer for 20 minutes, stirring occasionally. Stir in fresh parsley at the end.
  2. Cook jumbo shells according to package directions, but slightly undercook them. Drain well and rinse with cold water to prevent sticking.
  3. In a mixing bowl, combine ricotta cheese, Parmesan cheese, Pecorino Romano, egg, parsley, salt, and pepper. Mix well.
  4. Preheat oven to 375°F (190°C). Spread a thin layer of tomato sauce on the bottom of the baking dish. Stuff each shell with the ricotta filling using a spoon or piping bag. Arrange stuffed shells in the baking dish, open-side up.
  5. Pour the remaining tomato sauce over the shells. Sprinkle with mozzarella cheese. Bake for 25 minutes, or until the cheese is melted and bubbly and the shells are heated through. Let cool slightly before serving.