Stuffed Shells

1: Boil pasta shells until al dente, drain, and rinse with cold water.

2: Brown ground beef or sausage in a pan. Drain and set aside.

3: In the same pan, heat olive oil. Add Calabrese chile, onion, and garlic—sauté until fragrant. Stir in tomato paste as well as Chianti, cook for 3-4 minutes until reduced and thick. Add crushed tomatoes, oregano, basil, garlic powder, red pepper flakes, salt, and pepper. Return the meat to the sauce and simmer for 20-25 minutes.

4: Mix ricotta, mozzarella, Parmesan, egg, sautéed garlic, parsley, basil, salt, and pepper until smooth for the cheese filling.

5: Preheat oven to 375°F (190°C). Spread 1 cup of sauce on the bottom of a 9x13” baking dish. Stuff shells with cheese filling and place in the dish. Pour remaining sauce over shells.

6: Top with 8 oz mozzarella & 1/4 cup Parmesan. Cover with foil and bake for 25 minutes. Then remove foil and broil for 2-3 minutes.