Cheesy Stuffed Shells Jeanette

onceuponachef.com

Anita Ruth

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

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