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Cheesy Stuffed Shells

Name: Cheesy Stuffed Shells
Prep time: 40 min
Cook time: 80 min
Total time: 120 min
Yield: 6 to 8
Ingredients: For the Sauce:; 2 tablespoons extra-virgin olive oil; 1 medium yellow onion, chopped; ¾ teaspoon salt; ½ teaspoon freshly ground black pepper; 4 large cloves garlic, minced; ¼ teaspoon crushed red pepper flakes; 1 (28-ounce) can crushed tomatoes; 2 cups water; 1 teaspoon sugar; For the Filling:; 1¼ cups (10 oz) whole-milk ricotta cheese; 1 cup (4 oz) shredded fontina or whole-milk mozzarella cheese; 1 cup (3.5 oz) grated Pecorino Romano cheese; 2 large eggs; 3 tablespoons chopped fresh basil; 1½ tablespoons cornstarch; 2 cloves garlic, minced; 1 teaspoon dried oregano; ½ teaspoon salt; For the Shells:; 25 to 30 jumbo pasta shells, from a 1-lb box (use only open, unbroken shells); 2 cups (8 oz) shredded fontina or whole-milk mozzarella cheese; 1 tablespoon chopped fresh basil

Prep 40m

Cook 1h 20m

Total 2h

This Cheesy Stuffed Shells recipe features jumbo pasta shells stuffed with a creamy mixture of ricotta, fontina, and Pecorino Romano cheese, seasoned with basil, oregano, and garlic. Topped with a rich tomato sauce and extra cheese, this dish is the ultimate comfort food for any occasion.