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)
  • Salt and black pepper to taste
  • 8 ounces shredded mozzarella cheese (225g)

Instructions:

  1. Cook pasta shells according to package directions until al dente. Drain well and set aside.
  2. Sauté onion and garlic in olive oil until softened. Add crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), sugar, salt, and pepper. Simmer for at least 20 minutes, stirring occasionally, until thickened slightly.
  3. In a bowl, combine ricotta cheese, Parmesan cheese, egg, parsley, basil, garlic powder, salt, and pepper. Mix until well combined.
  4. Spoon or pipe the ricotta filling into each cooked shell.
  5. Spread a thin layer of tomato sauce in the bottom of the baking dish. Arrange the stuffed shells in a single layer over the sauce. Pour the remaining tomato sauce over the shells. Sprinkle with mozzarella cheese.
  6. Bake in a preheated oven at 375°F (190°C) for 30-35 minutes, or until the cheese is melted and bubbly and the sauce is heated through.