Baked Stuffed Shells | Red Gold Tomatoes

Ingredients

• For the Meat Sauce
• 1 pound ground beef
• 5 cloves minced garlic
• 1 (28 ounce) can Tuttorosso® San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt 28 oz
• 1 (14.5 ounce) can Tuttorosso® Diced Tomatoes 14.5 oz
• 1 teaspoon Italian seasoning
• Kosher salt and freshly ground black pepper to taste
• 1 carrot, whole
• 1-2 teaspoons sugar, to balance out the acidity
• 1 1/2 tablespoons basil, fresh, plus more for topping
• 2/3 cup mozzarella cheese, for topping
• Filling
• 15 ounces ricotta cheese
• 1/4 cup Parmesan cheese
• 1/4 cup mozzarella cheese
• 1 large egg
• 6 ounces jumbo pasta shells, cooked according to package instructions