Stuffed Shells

Not the best picture, I apologize. I load it with sauce so you can't really see how pretty the "insides" of the pasta shells are.

Submitted by Katie Griffin

1 Jar of red sauce
1/2 lb sweet Italian sausage
1/2 chopped onion
1 c part skim ricotta cheese
1 1/4 c mozzarella cheese
3/4 c Parmesan cheese
1/4 t pepper
2 T chopped basil leaves (this is if you're using fresh basil, you won't want to use as much if your using dried basil)
1 box of large shell pasta

Cut sausage out of the skins. Cook sausage with onions until brown, drain.
While sausage is cooling, stir ricotta, 1 c mozzarella, 1/2 c Parmesan, pepper and basil together in a large bowl. After the sausage is cooled, mix with the cheese mixture.
Cook about 25 - 30 shells (you can only fit about 25 shells in a 9x13 but I always cook extra just in case some break during the cooking process).
Pour some sauce on the bottom of a 9x13 to prevent the pasta from sticking.
Fill shells with cheese mixture and place in the pan.
Pour sauce on top.
Bake 30-40 minutes at 350 degrees until the sauce is bubbling.
Mix remainder of cheese and put on top. Bake five more minutes.