Cheesy Stuffed Shells

This recipe makes a H-U-G-E batch! My kids loved them the first and second night, but then I think they got tired of them because they both changed their rating to 3 stars on the third night. I'm not sure how they'd do freezing, but it might be something to look into because it made so much. 

Cheesy Stuffed Shells
12 oz. jumbo pasta shells
32 oz. whole milk ricotta
1-1 1/2 cups grated parmesan cheese
1 egg
lots of fresh basil
salt and pepper
1 jar spaghetti sauce (I used Ragu Roasted Garlic)
1/2 lb. ground Italian sausage
1/2 cup red wine
1 can Italian diced tomatoes
sugar, salt, and crushed red pepper
2 cups grated mozzarella

Preheat oven to 350 degrees. Cook pasta shells for half the cooking time. Drain. Heat some evoo over medium heat and brown onion and Italian sausage in a large skillet. Deglaze the pan with the red wine and then pour in spaghetti sauce, diced tomatoes, and seasonings. Simmer while preparing the shells. In a large bowl, combine ricotta cheese, half the parmesan, basil, egg, and salt and pepper. Pour half the sauce into a large baking pan (I used a 9x13). Fill each shell and place seam side down in the sauce. You'll have to really squish them in there to fit. Pour the rest of the sauce over the shells and top with grated mozzarella. Cover tightly with foil. Bake for 25 minutes. Remove foil and bake another 5 minutes or so until all the cheese on top is melted.

Adapted from THE PIONEER WOMAN

Family Rating:
Brad: ****
Jordan: ****
Eli: ****
Phoebe: *****
Overall Family Rating: 17/20