Cheese Stuffed Shells

I have made this recipe several times in the last couple of weeks. I was in charge of teaching the youth in my ward to make a meal, so I decided this would be a good one as it involves a few different skills but isn't really very hard. I made another batch before they all came over so we could have a little food network magic and eat it when they finished making it, and then we took the ones they made to some people in our ward.

Then, tonight Italian taste night, and I thought it would be a good one to share with everyone so here it is! Enjoy :) I seriously love these things!

Cheese Stuffed Shells

Boil shells according to package, cool with cold water before filling

Sauce:

4 TBSP olive oil

½ onion finely chopped

2 cloves garlic minced

2 tsp bail

2 tsp oregano

1 tsp salt

2 ½ TBSP sugar

3 regular cans plain tomato sauce

In sauce pan saute onions in oil until tender, Add garlic- cook 1 minute. Add tomato sauce, salt, pepper, oregano, basal, and sugar.

Cover pan and simmer 10 minutes- stir occasionally.

Filling:

3- 8oz blocks of cream cheese

3 TBSP parsley

½ tsp salt

½ tsp pepper

1- 15 oz container of ricotta (part skim)

8 oz grated mozzarella cheese

Beat cream cheese, ricotta, mozzarella, and parsley. Cook shells in boiling water. Stuff each shell with cheese mixture (I like to put the filling in a ziplock bag and pipe it into the shells-it's a lot cleaner, but a spoon to stuff them works too. Pour 1/3 sauce in baking dish. Layer stuffed shells and pour the remaining sauce on top.

Sprinkle parmesan on top. Bake 20-25 minutes at 350 degrees until bubbling.