Stuffed Shells
15 oz. ricotta cheese
1 C. cheese blend (I have one that's mozzarella, provolone, and parmesan, and it's my fave)
2 T. fresh parsley, chopped
2 T. fresh basil, chopped
1 egg
1/2 tsp. salt
1/2 tsp. black pepper
Sauce:
1 lb. ground beef
2 garlic cloves, minced
1 onion, diced
1/2 C. red wine
15 oz. crushed tomatoes
2 T. tomato paste
1 tsp. salt
1 tsp. sugar
1 tsp. black pepper
1 T. allspice
To make sauce, brown ground beef, onion, and garlic. Add wine once browned, and allow to reduce for about 10 minutes. Add remaining ingredients, and simmer 30 minutes.
Boil shells; drain and set aside. Mix remaining ingredients to stuff shells. To assemble, make a thin layer of sauce in the bottom of a 9x13 pan. Stuff shells with cheese mixture, and lay seam-down in sauce. Once assembled, pour over remaining sauce. Bake 20 minutes at 375. Top with parmesan cheese and bake an additional 5 minutes. Enjoy!