1 ½ cups finely chopped onion 1 tablespoon salt
3 cloves garlic, crushed 1 tablespoon sugar
1/3 cup olive oil 1 tablespoon dried oregano
2 29 ounce cans of Italian tomatoes 1 tablespoon dried basil
1 6 ounce can tomato paste ½ teaspoon pepper
3 tablespoons chopped fresh parsley 1 ½ cups water
Sauté onion and garlic in hot oil for 5 minutes. Mix in rest of sauce ingredients. Bring to a boil and reduce heat. Cover and simmer about an hour, stirring occasionally.
1 box large pasta shells 2 eggs
2 pounds ricotta cheese 1 teaspoon salt
1 package (8 ounce) mozzarella cheese, shredded ½ teaspoon pepper
1/3 cup Parmesan or Romano grated cheese 1 tablespoon chopped parsley
(Plus ¼ cup more for sprinkling)
Cook large pasta shells until just tender. Drain and rinse carefully (trying not to break shells). Preheat oven to 350 degrees.
In a large bowl, combine ricotta, mozzarella, Parmesan or Romano, eggs, salt, pepper and parsley. Beat with a spoon to blend well. Spoon 1 ½ cups of prepared sauce onto the bottom of two large baking dishes. Spoon about ¼ cup of filling into each shell, and place shells, topside up, in a single layer on pans. Top with more sauce and sprinkle with Parmesan or Romano cheese. Bake uncovered for about ½ hour or until bubbly.