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Three Cheese-Stuffed Shells with Meaty Tomato Sauce
http://thepioneerwoman.com/cooking/2010/10/three-cheese-stuffed-sh...
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Ingredients
categorized
original
8 ounces, weight Jumbo Pasta Shells
30 ounces, weight Whole Milk Ricotta Cheese
8 ounces, weight Parmesan Cheese, Grated, Divided
½ cups Grated Romano Cheese
1 whole Egg
12 leaves Basil, Chiffonade
2 Tablespoons Minced Parsley
Salt And Pepper, to taste
2 Tablespoons Olive Oil
½ whole Medium Onion, Chopped
5 cloves Garlic, Minced
½ pounds Italian Sausage
½ cups Red Wine
1 whole 28 Ounce Can Crushed Tomatoes
1 whole 15-ounce Can Crushed Tomatoes
2 Tablespoons Sugar
½ teaspoons Salt
2 Tablespoons Minced Parsley
Ingredients
categorized
original
Produce
Basil, leaves
(
12
)
Garlic
(
5
cloves
)
Onion, whole Medium
(
1/2
)
Parsley
(
4
Tablespoons
)
Tomato
(
1 1/2
whole 28 Ounce Can
)
Meat
Italian sausage
(
1/2
pounds
)
Cooking & Baking
Olive oil
(
2
Tablespoons
)
Salt
(
1/2
teaspoons
)
Salt and pepper
(
1
)
Sugar
(
2
Tablespoons
)
Pasta & Grains
Pasta shells, Jumbo
(
8
ounces
)
Dairy
Parmesan cheese, Grated
(
8
ounces
)
Romano cheese, Grated
(
1/2
cups
)
Whole milk ricotta cheese
(
30
ounces
)
Refrigerated
Egg, whole
(
1
)
Beer, Wine & Liquor
Red wine
(
1/2
cups
)
Preparation
Read recipe preparation on
thepioneerwoman.com
The Pioneer Woman
www.thepioneerwoman.com
All 534 recipes
Social Stats
100.0
Rating
1-100
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Views
6,483
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Recipe Stats
Published October 5, 2010 (2 years ago).
862 people saved this recipe.
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