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Cheesy Stuffed Shells
Ingredients
  • subheading: FOR THE SAUCE:
  • 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-ounce) can crushed tomatoes
  • 2 cups water
  • 1 teaspoon sugar
  • subheading: FOR THE FILLING:
  • 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
  • subheading: FOR THE SHELLS:
  • 25 to 30 jumbo pasta shells, from a 1-lb box (use only open, unbroken shells)
  • 2 cups (8 oz) shredded fontina or whole-milk mozzarella cheese
  • 1 tablespoon chopped fresh basil
Steps
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