Stuffed Shells

• 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

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.

sauce, onions, green pepper, garlic, oil, mushroom, tomato puree, tomato paste, water, basil, oregano, hot italian sausage, jumbo pasta shells, filling, mozzarella cheese, containers ricotta cheese, eggs, parmesan cheese, parsley, chives, onion salt, pepper, romano cheese

Taken from www.food.com/recipe/stuffed-shells-68714 (may not work)