Seafood Stuffed Shells Recipe Extravaganza in Creamy Tomato

Ingredients

• 1 pound (450g) jumbo pasta shells
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1 pound (450g) cooked shrimp, peeled and deveined, roughly chopped
• 8 ounces (225g) flaky white fish (cod, haddock, or pollock), cooked and flaked
• 1 cup (225g) ricotta cheese
• 1/2 cup (50g) grated Parmesan cheese, plus more for topping
• 1/4 cup (25g) chopped fresh parsley
• 1 large egg, lightly beaten
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 1 medium onion, finely chopped
• 1 (28 ounce/800g) can crushed tomatoes
• 1/2 cup (120ml) heavy cream
• 1/4 cup (60ml) dry white wine (optional)
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon sugar