Crazy Good Classic Stuffed Shells

bakerbynature.com

A Dennis

subheading: For the Sauce:

3 tablespoons olive oil

1 large onion, finely diced

6 cloves garlic, minced

⅛ teaspoon crushed red pepper flakes (tiny pinch!)

⅓ cup red wine (optional)

2 (28 ounce) cans crushed tomatoes

½ teaspoon salt, add more to taste

¼ teaspoon ground black pepper, add more to taste

2 teaspoons granulated sugar

½ cup fresh basil, chopped

subheading: For the Cheese Filling:

15 ounces ricotta cheese

⅓ cup finely grated parmesan cheese

4 ounces mozzarella cheese, shredded

2 large eggs, lightly beaten

2 Tablespoons parsley, finely chopped

2 Tablespoons basil, finely chopped

⅛ teaspoon salt

⅛ teaspoon freshly ground black pepper

subheading: For the Shells:

(1) 12 ounce box jumbo shells pasta

4 ounces mozzarella cheese. shredded

4 ounces fontina cheese, cubed (mozzarella can be used instead)

2 Tablespoons fresh parsley, finely chopped, for garnish

½ cup parmesan cheese, for serving (optional)

Directions at bakerbynature.com

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