Three Cheese Stuffed Shells with Italian Sausage Marinara

This is the second stuffed shells recipe that I've made and I've decided I dig em. They are the perfect cheesy, pasta-y, yummy dish and the combinations are endless. If I have to be choosy, I would say try this recipe first over the other one I've posted below. This seems to me to be more of a traditional stuffed shell recipe. Any of my Italian friends want to weigh in?

Three Cheese Stuffed Shells with Italian Sausage Marinara

Adapted from Pioneer Woman

Ingredients

1 box jumbo pasta shells

15 oz Ricotta cheese

8 oz cubed mozzarella

1 c freshly grated Parmesan, plus more for topping

1 egg

12 basil leaves

2 tbsp minced parsley

Salt and pepper, to taste

2 tbsp olive oil

1/2 whole medium onion, chopped

5 cloves garlic, minced

1/2 lb Italian sausage

1/2 c red wine

1 28 oz can crushed tomatoes

1 15 oz can crushed tomatoes

2 tbsp sugar

1/2 tsp salt

Directions

Cook pasta shells for half the time directed. Drain and pour in some olive oil to keep them from sticking while hanging out.

Heat olive oil in large skillet over medium-high heat. Add onions and garlic and saute for a min or two. Add Italian sausage and brown, breaking it up into small bits as it cooks. Pour in red wine and cook for another min or two. Pour in cans of crushed tomatoes and stir. Add sugar and salt. Bring to a boil and then reduce heat to low. Cover and cook 30 to 45 minutes, stirring occasionally. Check for seasonings.

In a separate bowl, mix cheeses, egg, salt and pepper, basil and parsley. Stir until combined.

To assemble, coat the bottom of a baking dish with sauce. Fill each half-cooked shell with the cheese mixture. Place face down in the sauce. Repeat until the cheese mixture is gone. Top shells with remaining sauce. Sprinkle on extra Parmesan cheese. Bake at 350 degrees for 25 minutes or until hot and bubble. Serve with crusty bread and a salad.