Three Cheese Stuffed Shells in Chorizo Tomato Sauce

• 15 whole Jumbo Shells, Cooked According To Package Directions
• 2 cloves Garlic
• 9 ounces, weight Beef Chorizo (not Cured)
• 15 ounces, fluid Canned Tomato Sauce
• 1/2 teaspoons Dried Basil
• 1/4 teaspoons Italian Seasoning
• 1/4 teaspoons Garlic Powder
• 1/4 teaspoons Worcestershire Sauce
• 1/2 teaspoons Sugar
• 1 cup Ricotta Cheese
• 1- 1/2 cup Mozzarella, Shredded, Divided Use
• 1/2 cups Parmesan, Shredded
• 1 whole Egg
• Salt And Pepper

1. Preheat oven to 350 degrees F.
2. In a saucepan lightly sprayed with cooking spray over medium high heat, cook garlic for 1 minute.
3. Add the chorizo and break it down as it cooks.
4. Once cooked through, drain most of the fat.
5. Add the tomato sauce, basil, Italian seasoning, garlic powder, Worcestershire sauce, sugar, a touch of salt and pepper.
6. Bring to a boil then turn the heat to low and simmer for 15 minutes.
7. In a bowl combine the ricotta, 1/2 cup mozzarella, Parmesan, egg, salt and plenty of pepper.
8. Set aside.
9. Cover the bottom of a 9x13 baking dish with about 1/2 cup of the tomato sauce.
10. Fill each shell with some of the cheese mixture and put in the baking dish seam side down.
11. Repeat with the rest of the shells.
12. Top with the remaining sauce and sprinkle the remaining mozzarella on top.
13. Bake for 30 minutes or until its bubbly and the cheese is melted.

jumbo shells, garlic, tomato sauce, dried basil, italian seasoning, garlic, worcestershire sauce, sugar, ricotta cheese, mozzarella, parmesan, egg, salt

Taken from tastykitchen.com/recipes/main-courses/three-cheese-stuffed-shells-in-chorizo-tomato-sauce/ (may not work)