INGREDIENTS
For The Sauce:
▢2 tablespoons olive oil
▢1 1/2 cups yellow onion, chopped
▢3/4 teaspoon salt
▢1/2 teaspoon black pepper
▢1 tablespoon minced garlic
▢2 teaspoons Italian seasoning
▢1 teaspoon dried rosemary, crushed
▢1 (28-ounce) can crushed tomatoes
▢2 cups water
▢1 teaspoon sugar
For The Filling:
▢1¼ cups (10 ounces) whole-milk ricotta cheese
▢1 cup whole-milk mozzarella cheese
▢1 cup Parmesan grated
▢2 large eggs
▢1 tablespoon Italian seasoning
▢1 1/2 tablespoons cornstarch
▢2 cloves garlic, minced
▢1/2 teaspoon salt
▢1/2 teaspoon black pepper
For The Shells:
▢25 to 30 (from a 12 oz box) jumbo pasta shells, use only open, unbroken shells
▢2 cups whole-milk mozzarella cheese
Garnish:
▢2 tablespoons fresh basil or parsley, chopped
US Customary – Metric
INSTRUCTIONS
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