Pasta, Stuffed Shells

By Judge99

Ingredients

• Sauce
• 2 onions, chopped
• 1 green pepper, chopped
• 3 cloves garlic, minced
• 2 tablespoons oil
• 1/2 lb mushroom, chopped
• 2 (29 ounce) cans tomato puree
• 1 (6 ounce) can tomato paste
• 1 cup water
• 1 1/2 teaspoons basil
• 2 teaspoons oregano
• 1 lb hot Italian sausage
• 1 box jumbo pasta shells
• Filling
• 12 ounces mozzarella cheese, diced
• 2 (15 ounce) containers ricotta cheese
• 4 eggs
• 6 tablespoons parmesan cheese
• 2 tablespoons parsley
• 2 tablespoons chives
• onion salt or salt
• pepper
• romano cheese, grated

Preparation

Step 1

1 Sauce: Saute onions, pepper, and garlic in oil for 5 minutes.
2 Add mushrooms and saute 5 minutes more.
3 Stir in tomato puree, paste, water and spices.
4 Cook and crumble sausage in a separate pan; drain off fat.
5 Add to sauce and simmer about 3 hours; add more water if sauce gets too thick.
6 Shortly before assemblage, cook shells according to directions; drain.
7 Filling and Assembly: Combine all ingredients except Romano cheese; spoon into shells (If mixture is too thin, add more Parmesan).
8 Spoon some sauce into bottom of a 9x13-inch pan.
9 Lay stuffed shells in pan.
10 Pour on additional sauce.
11 Sprinkle with Romano.
12 Bake at 325 degrees for 25-30 minutes.