Three Cheese-Stuffed Shells with Meaty Tomato Sauce

We love good Italian food at our house! This recipe is one of our favorites.
I found this recipe on The Pioneer Women's blog, and adapted it just a little.
This recipe does take a little bit of time to prepare, but it is well worth it.
I served the Stuffed shells with a fresh green salad and french bread.

Three Cheese-Stuffed Shells with Meaty Tomato Sauce

serves 8

What You Need:

• 8 ounces, Jumbo Pasta Shells
• 30 ounces, Ricotta Cheese
• 8 ounces, Parmesan Cheese, Grated
  
• 1 whole Egg
• 12 leaves Basil
  
• 2 Tablespoons Minced fresh Parsley
• Salt And Pepper, to taste
• 2 Tablespoons Olive Oil
• ½ whole Medium Onion, Chopped
• 5 cloves Garlic, Minced
• 1/2 pound Italian Sausage
• 1 pound ground beef
  
• ½ cup Red Wine
• 1 whole 28 Ounce Can Crushed Tomatoes
• 1 whole 15-ounce Can Crushed Tomatoes
• 2 Tablespoons Sugar
• ½ teaspoons Salt
• 2 Tablespoons Minced fresh Parsley

How To Make:

1. Cook pasta shells for half the cooking time; make sure not to overcook. Drain and rinse in cool water. Set aside.

2. Heat olive oil in large skillet or dutch oven over medium-high heat. Add onions and garlic and saute for a minute or two. Add Italian sausage and brown, breaking it up into small pieces as it cooks. Pour in red wine and let it cook for a minute or two.

3. Pour in cans of crushed tomatoes and stir. Add sugar and salt. Bring to a boil, then reduce heat to low. Cover and cook 30 to 45 minutes, stirring occasionally.

4. In a separate bowl, mix ricotta, half the Parmesan, egg, salt and pepper, basil, and 2 tablespoons parsley. Stir until combined.

5. To assemble, coat the bottom of a baking dish with sauce. Fill each half-cooked shell with the cheese mixture. Place face down on the sauce. Repeat with shells until cheese mixture is gone. Top shells with remaining sauce. Sprinkle on extra Parmesan.

6. Bake at 350 degrees for 25 minutes, or until hot and bubbly.

Enjoy!

Source: Adapted from The Pioneer Women