Ricotta Stuffed Shells

• 1 (12 ounce) box jumbo pasta shells
• 1/8 cup grated parmesan cheese
• Sauce
• 2 tablespoons olive oil
• 1/4 cup onion, chopped fine
• 2 garlic cloves, minced
• 1 (15 ounce) can four cheese tomato sauce
• 1 tablespoon parsley
• 2 teaspoons sugar
• 1 teaspoon basil
• 1 teaspoon oregano
• Filling
• 8 ounces ricotta cheese
• 4 ounces mozzarella cheese, grated
• 1 tablespoon parsley
• 1 egg

1. Preheat oven to 375u0b0F.
2. For Shells: Boil according to directions on the box. Drain, rinse with cold water. Set them aside.
3. For Sauce: Simmer the onion and garlic together in olive oil. When they are golden, add in the tomato and then spices. Cook for 15 minutes.
4. For Filling: Add all filling ingredients together in a bowl and mix well.
5. Pour half your sauce evenly into the bottom of a 9x13 baking pan. Stuff your closed, undamaged noodles and arrange them in one layer over the pan, opening side down. Pour the rest of the sauce over the top of your noodles, then sprinkle with grated parmesan. Bake covered for 45 minutes.

jumbo pasta shells, parmesan cheese, sauce, olive oil, onion, garlic, four cheese, parsley, sugar, basil, oregano, filling, ricotta cheese, mozzarella cheese, parsley, egg

Taken from www.food.com/recipe/ricotta-stuffed-shells-295844 (may not work)