How to Make Stuffed Shells Creamy Ricotta Heaven - Chef YoYo

Ingredients

• 1 tablespoon olive oil (15 ml)
• 1 medium onion, finely chopped (about 1 cup / 150g)
• 2 cloves garlic, minced (about 2 teaspoons / 6g)
• 1 (28 ounce) can crushed tomatoes (794g)
• 1 (15 ounce) can tomato sauce (425g)
• 1 teaspoon dried oregano (2g)
• 1/2 teaspoon dried basil (1g)
• 1/4 teaspoon red pepper flakes (optional) (0.5g)
• 1 teaspoon granulated sugar (4g)
• Salt and black pepper to taste
• 1 (12 ounce) box jumbo pasta shells (340g)
• 15 ounces ricotta cheese (425g)
• 1/2 cup grated Parmesan cheese (50g)
• 1 large egg, lightly beaten (approx. 50g)
• 1/4 cup chopped fresh parsley (10g)
• 1/4 cup chopped fresh basil (10g)
• 1/4 teaspoon garlic powder (0.5g)
• 8 ounces shredded mozzarella cheese (225g)