RICOTTA STUFFED SHELLS

Ricotta Filling –
Cook pasta but not completely. Strain and place on a kitchen towel to cool down completely.
Combine ricotta, egg, herbs, both cheeses and season with pepper in a mixing bowl. Mix everything well and spoon into a piping bag.
Fill each shell and set aside.
Tomato Sauce –
In a little olive oil, fry the onions and whole garlic together until the onions start to soften. Add the tomato juice (passata), oregano, sugar, stem of basil and season with salt and pepper. Simmer for 15 minutes. Turn off heat, discard garlic and basil.
Assemble & Bake –
Preheat oven 190C/375F.
Pour the tomato sauce in a baking dish. Gently place the stuffed shells, filling side up. Top with shredded mozzarella, parmesan cheese and freshly ground pepper.
Bake in oven for 30-45 minutes until bubbling and cheese is melted and golden in colour. Serve with freshly chopped basil on top.
Enjoy!