Herb-Infused Three-Cheese Stuffed Shells

1. Heat Olive Oil and Cook Onion

Heat 2 tablespoons of extra-virgin olive oil in a large saucepan over medium heat until the oil is shimmering. Add the chopped onion, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper, cooking and stirring for about 10 minutes until the onion is soft and translucent.

2. Add Garlic and Red Pepper Flakes

Stir in 6 minced garlic cloves and 1/4 teaspoon of red pepper flakes, cooking for another 30 seconds until fragrant.

3. Add Tomato Puree, Water, and Sugar

Add a 28-ounce can of tomato puree, 2 cups of water, and 1 teaspoon of sugar, bringing the mixture to a simmer. Let it cook for about 5 minutes, then set it aside to cool.

4. Prepare Cheese Filling

In a large bowl, combine 10 ounces of ricotta cheese, 4 ounces of shredded fontina cheese, 2 ounces of grated Pecorino Romano cheese, 2 large eggs, 3 tablespoons of chopped fresh basil, 1.5 tablespoons of cornstarch, 2 minced garlic cloves, 1 teaspoon of dried oregano, and 1/2 teaspoon of salt. Mix everything together until well combined. Transfer the filling to a pastry bag or a large zipper-lock bag with a corner snipped off for easy piping.

5. Preheat Oven and Cook Pasta

Preheat your oven to 400 degrees. Cook 25 jumbo pasta shells according to the package directions until al dente, then drain and let them cool slightly so they are easier to handle.

6. Assemble Stuffed Shells in Baking Dish

Spread 1 cup of the prepared tomato sauce evenly over the bottom of a 13 by 9-inch baking dish. Pipe the cheese filling into each shell, filling them about three-quarters full, and place them open side up in the baking dish.

7. Pour Remaining Sauce and Bake Covered

Pour the remaining tomato sauce evenly over the stuffed shells. Cover the baking dish tightly with aluminum foil and place it on a rimmed baking sheet to catch any drips. Bake the covered dish in the preheated oven for 45 minutes.

8. Add Cheese and Bake Uncovered

Remove the foil and sprinkle 8 ounces of shredded fontina cheese over the top of the shells. Return the dish to the oven and bake uncovered for an additional 15 minutes, or until the cheese is melted and lightly browned.

9. Cool and Serve

Once baked, let the dish cool for 25 minutes to allow the flavors to meld and the cheese to set. Just before serving, sprinkle 1 tablespoon of chopped fresh basil over the top for a burst of fresh flavor. Serve and enjoy your delicious Herb-Infused Three-Cheese Stuffed Shells!