Ingredients

3 tablespoons olive oil

1 large onion, finely diced

6 cloves garlic, minced

1/8 teaspoon crushed red pepper flakes (tiny pinch)

1/3 cup red wine (optional)

2 (28 ounce) cans crushed tomatoes with basil

1/2 teaspoon salt (more to taste)

1/4 teaspoon ground black pepper (more to taste)

2 teaspoons granulated sugar

1/2 cup fresh basil, chopped

15 ounces ricotta cheese

1/3 cup parmesan cheese, finely grated

4 ounces mozzarella cheese, shredded

2 large eggs, lightly beaten

2 tablespoons parsley, finely chopped

2 tablespoons basil, finely chopped

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 (12 ounce) box jumbo pasta shells

4 ounces mozzarella cheese, shredded (for topping)

4 ounces fontina cheese, cubed (mozzarella can be used instead)

2 tablespoons fresh parsley, finely chopped (garnish)

1/2 cup parmesan cheese (for serving)

Instructions

Step 1: For the sauce, warm the olive oil in a large saucepan over medium heat. Add the diced onion and cook until softened, about 6 to 8 minutes.

Step 2: Add the minced garlic and crushed red pepper flakes. Cook for another minute until fragrant.

Step 3: Stir in the red wine, if using, and cook for 2 minutes. Add the crushed tomatoes, salt, and pepper. Stir well to combine.

Step 4: Bring the sauce to a boil, then reduce to medium-low and simmer, stirring occasionally, for 45 minutes.

Step 5: Stir in the granulated sugar and fresh basil. Simmer for another 15 minutes. Taste and adjust salt and pepper if needed. Remove from heat and let cool slightly.

Step 6: In a large bowl, combine ricotta, parmesan, shredded mozzarella, parsley, basil, beaten eggs, salt, and pepper. Mix until just smooth and set aside.

Step 7: Bring a large pot of salted water to a boil. Add the jumbo shells and cook for exactly 4 minutes. Drain and rinse under cold water to stop cooking. Pat dry and set aside.

Step 8: Preheat the oven to 375°F (190°C). Pour 1½ cups of the tomato sauce onto the bottom of a 9×13-inch casserole dish.

Step 9: Stuff each shell with about a heaping tablespoon of the cheese mixture. Arrange the stuffed shells in the baking dish, fitting them snugly together.

Step 10: Pour the remaining sauce over the shells. Sprinkle with shredded mozzarella and cubed fontina cheese.

Step 11: Bake for 35 minutes, until the cheese is golden and bubbly.

Step 12: Let the dish rest for 5 minutes before serving. Garnish with fresh parsley and parmesan cheese.

Tips & Variations

Use fresh mozzarella if possible for a creamier topping.

For a vegetarian version, omit the red wine and use vegetable broth if adding liquid to the sauce.

Make the tomato sauce ahead of time; it tastes even better the next day.

Swap fontina cheese with provolone or extra mozzarella if preferred.

For added flavor, stir some roasted garlic into the cheese filling.

FAQs

Can I use regular pasta instead of jumbo shells?

Jumbo shells are ideal because they hold the cheese filling well. If you can’t find them, try manicotti tubes as a substitute, which work similarly.

Do I need to cook the pasta shells fully before stuffing?

Cook the shells for only about 4 minutes until slightly tender but still firm. They will finish cooking in the oven while baking with the sauce and cheese.