For those of you, like me, who like to endulge in a little pasta now and then...here's a nice fattening one to enjoy! Shel's Stuffed Shel(l)'s:
1 package Jumbo pasta shells
28 oz whole ricotta cheese (low fat is fine!)
4 oz parmesan cheese
1/2 cup grated romano
1 whole egg
salt and pepper
1/2 medium onion, chopped
5 cloves garlic, minced
1/2 pound ground beef or Italian sausage
1/2 cup red wine
28 oz whole crushed tomatoes
2 Tbsp sugar
1/2 tsp salt
Cook pasta for half of the cooking time. Drain and rinse in cool water.
Heat 2 Tbsp EVOO in dutch oven over med-high heat. Add onions, garlic and saute for 2 minutes. Add sausage or beef and brown. Pour in red wine and cook for 2 more minutes.
Pour in tomatoes and stir. Add sugar and salt. Add a dash of basil and parsley (and oregano if you like). Bring to a boil and reduce heat to low. Cover and cook 20 minutes, stirring occasionally.
In separate bowl, mix ricotta, 4 oz. Parmesan, Romano, egg, and salt and pepper, basil and parsley (2 Tbsp fresh) to taste.
To assemble coat the bottom of dish with sauce. Fill each half-cooked shell with cheese mixture. Place face down on the sauce. Repeat until cheese mixture is gone. Top with remaining sauce. Bake at 350* for 25 minutes.
I like to serve it with wilted spinach.