These Stuffed Shells are to DIE for!

Three Cheese Stuffed Shells with Meaty Tomato Sauce

source: the pioneer woman
Ingredients:

• 8 oz Jumbo Pasta Shells
• 30 oz Whole Milk Ricotta Cheese
• 1 c Parmesan Cheese, Grated, Divided
• 1/2 c Grated Romano Cheese
• 1 Egg
• 12 leaves Basil
• 2 Tbsp Minced Parsley
• Salt And Pepper, to taste
• 2 Tbsp Olive Oil
• 1/2 Medium Onion, Chopped
• 5 cloves Garlic, Minced
• 1/2 lb Italian Sausage
• 2 Tbsp Red Wine Vinegar
• 1/4 c + 2 Tbsp water
• 1 (28 Oz) Can Crushed Tomatoes
• 1 (15 oz) Can Crushed Tomatoes
• 2 Tbsp Sugar
• 1/2 tsp Salt
• 2 Tbsp Minced Parsley

Directions:

1. Preheat oven to 350 degrees.
2. Cook pasta shells for half the cooking time; make sure not to overcook. Drain and rinse in cool water. Set aside.
3. 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.
4. 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.
5. In a separate bowl, mix ricotta, half the Parmesan, Romano, egg, salt and pepper, basil, and 2 tablespoons parsley. Stir until combined.
6. 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.
7. Bake 25 minutes, or until hot and bubbly.
8. Serve with crusty French bread.

**Hint:If you decide to use manicotti shells instead of jumbo shells, I find that filling a ziplock bag with the filling and cutting off one corner (like you do with frosting) makes it a lot easier to stuff the shells! :)