Cheesy Tomato-Basil Stuffed Pasta Shells

1. Sauce Preparation

In a large pot, warm the olive oil over medium heat. Add the chopped onion and a pinch of salt, cooking until softened (5-7 minutes). Incorporate the sliced garlic and tomato paste, frequently stirring until the tomato paste deepens in color (about 2 minutes). Mix in the tomato purée, add salt and pepper, and simmer partially covered (20-30 minutes).

2. Pasta and Oven Preparation

Preheat the oven to 375 degrees Fahrenheit. Boil a large pot of salted water.

3. Filling Mixture

Mix ricotta, 1 1/2 cups mozzarella, 1 cup Parmesan, and egg yolks in a bowl. Grate in 1 garlic clove and season with 1 teaspoon salt and 1/2 teaspoon pepper.

4. Pasta Cooking

Cook jumbo shells until nearly al dente - 2 minutes less than the package's minimum time. Reserve 1/2 cup pasta water, then drain and cool the shells under cold water. Select 24 shells.

5. Assemble Shells

Stir reserved pasta water into the sauce. Spread half of the sauce in a 9x13-inch baking dish. Fill each shell with about 2 tablespoons of cheese filling. Arrange the stuffed shells in the dish. Top with the remaining sauce, then sprinkle the rest of the mozzarella and Parmesan.

6. Baking

Cover with foil and bake for 30 minutes. Remove foil and bake until the cheese melts and the sauce bubbles (15-20 minutes). Broil for a few minutes to brown the cheese if desired. Rest for 5 minutes before serving.