Ingredients
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
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
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
Instructions
- For the sauce: Heat the oil in a large saucepan over medium heat until shimmering. Add the onion, salt, and pepper and cook, stirring occasionally, until softened and lightly browned, about 10 minutes.
- Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds (don’t brown the garlic). Stir in the crushed tomatoes, water, and sugar and bring to a gentle boil. Reduce the heat to medium-low and cook, uncovered, until flavors have melded, about 5 minutes. (The cooled sauce can be refrigerated for up to 3 days.)
- For the filling: Stir all the ingredients in a medium bowl until thoroughly combined. Transfer the filling to pastry bag or large zipper-lock bag, and cut ½-inch off of the tip or corner of the bag. (If using a zipper-lock bag, be sure the corners are square; the rounded-corner bags are difficult to use.)
- For the shells: Adjust the oven rack to middle position and preheat the oven to 400°F. Place the shells open side up on the counter. Pipe the filling into shells until each is full.
- Spread 1 cup of the sauce over the bottom of 9x13-inch baking dish. Transfer the shells, open side up, to the prepared dish. Pour the remaining sauce evenly over the shells to completely cover.
- Cover the dish tightly with aluminum foil. Bake until the shells are tender and the sauce is boiling rapidly, about 45 minutes. Remove the dish from the oven and discard the foil; sprinkle the fontina or mozzarella over top. Return to the oven and bake, uncovered, until the cheese is lightly browned, about 15 minutes. Let the dish cool, uncovered, for 15 to 20 minutes (this rest is essential to fully cook the pasta). Sprinkle with the basil and serve.
- Make-Ahead/Freezing Instructions: The stuffed shells can be assembled and refrigerated up to 1 day ahead of time, or frozen for up to 3 months. Defrost in the refrigerator for 24 hours, then proceed with the baking instructions in the recipe. Leftover stuffed shells can also be frozen; if time allows, thaw before reheating, then cover with foil, and heat in a 325°F oven until hot.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.