Cheesy Stuffed Shells

Name: Cheesy Stuffed Shells
Yield: Serves 6 to 8
Ingredients: 2 tablespoons, extra-virgin olive oil; 1 , onion, chopped; 1/2 teaspoon, salt; 1/2 teaspoon, pepper; 6 , garlic cloves, minced; 1/4 teaspoon, red pepper flakes; 1 , (28-ounce) can tomato puree; 2 cups, water; 1 teaspoon, sugar; 10 ounces (1¼ cups), whole-milk ricotta cheese; 4 ounces, fontina cheese, shredded (1 cup); 2 ounces, Pecorino Romano cheese, grated (1 cup); 2 , large eggs; 3 tablespoons, chopped fresh basil; 1 1/2 tablespoons, cornstarch; 2 , garlic cloves, minced; 1 teaspoon, dried oregano; 1/2 teaspoon, salt; 25 , jumbo pasta shells; 8 ounces, fontina cheese, shredded (2 cups); 1 tablespoon, chopped fresh basil

Main Courses
Cheese
Pasta

By Cecelia Jenkins ･ Appears in Cook's Country December/January 2019, Cook's Country TV

The appeal of comfort food wanes if it's a pain to make. Our streamlined method delivers.

SERVES 6 to 8

TIME 2 hours, plus 25 minutes cooling

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