Baked Stuffed Pasta Shells In Fresh Tomato Sauce

• 2 tbsp olive oil
• 2 None onions, peeled and finely diced
• 2 cloves garlic, peeled and finely diced
• 3 tbsp tomato paste
• 2 1/4 lb beefsteak tomatoes, grated
• 1 lb cherry tomatoes
• 1/2 cup fresh oregano, a little reserved for garnish, remainder finely chopped
• 1/2 lb mozzarella cheese, diced
• 1/2 lb Taleggio cheese, diced
• 2/3 lb soft goat cheese
• 12 oz large pasta shells, cooked al dente
• 1/3 cup Parmesan cheese, grated
• None None fresh basil, for garnish

1. Preheat oven to 400u0b0F. Grease a large ovenproof serving dish. Heat oil in a large saucepan and sweat onion and garlic until softened. Add tomato paste then grated tomatoes, cherry tomatoes and oregano and simmer for 10 mins. Season.
2. Meanwhile, mix mozzarella, Taleggio and goat cheese and season then stuff shells. Arrange in prepared pan and top with sauce. Sprinkle with Parmesan and bake for 30 mins until golden brown and bubbling. Garnish with basil and oregano.

olive oil, onions, garlic, tomato, beefsteak tomatoes, tomatoes, fresh oregano, mozzarella cheese, taleggio cheese, goat cheese, pasta shells, parmesan cheese, fresh basil

Taken from recipes-plus.com/api/v2.0/recipes/18565 (may not work)