Stuffed Shells

Name: Stuffed Shells
Total time: 120 min
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium yellow onion, (chopped); ¾ teaspoon salt; ½ teaspoon freshly ground black pepper; 4 large cloves garlic, (minced); ¼ teaspoon crushed red pepper flakes; 1 (28-oz) can crushed tomatoes; 2 cups water; 1 teaspoon sugar; 1¼ cups (10 oz) whole-milk ricotta cheese; 1 cup (4 oz) shredded fontina or whole-milk mozzarella cheese; 1 cup (3.5 oz) grated Pecorino Romano cheese; 2 large eggs; 3 tablespoons chopped fresh basil; 1½ tablespoons cornstarch; 2 cloves garlic, (minced); 1 teaspoon dried oregano; ½ teaspoon salt; 25 to 30 jumbo pasta shells, (from a 1-lb (454-g) box (use only open, unbroken shells)); 2 cups (8 oz) shredded fontina or whole-milk mozzarella cheese; 1 tablespoon chopped fresh basil

www.onceuponachef.com

In this classic Italian stuffed shells recipe, there's no need to parboil the pasta—just stuff, bake, and enjoy!

View full recipe on www.onceuponachef.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.onceuponachef.com.

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Ingredients

2 tablespoons extra-virgin olive oil
1 medium yellow onion, (chopped)
¾ teaspoon salt
½ teaspoon freshly ground black pepper
4 large cloves garlic, (minced)
¼ teaspoon crushed red pepper flakes
1 (28-oz) can crushed tomatoes
2 cups water
1 teaspoon sugar
1¼ cups (10 oz) whole-milk ricotta cheese
1 cup (4 oz) shredded fontina or whole-milk mozzarella cheese
1 cup (3.5 oz) grated Pecorino Romano cheese
2 large eggs
3 tablespoons chopped fresh basil
1½ tablespoons cornstarch
2 cloves garlic, (minced)
1 teaspoon dried oregano
½ teaspoon salt
25 to 30 jumbo pasta shells, (from a 1-lb (454-g) box (use only open, unbroken shells))
2 cups (8 oz) shredded fontina or whole-milk mozzarella cheese
1 tablespoon chopped fresh basil