Stuffed Shells in Simple Sauce

Preheat the oven to 375ºF.

For the sauce:
In a 2-quart, 7 inch by 11 inch oblong baking dish (about 1 1/2 inches deep), add the tomato sauce.

Fill the empty can of tomato sauce about half full with water (about 3/4 cup), and pour the water in with the tomato sauce (a great way to use up the tomato sauce that sticks to the inside of the can).

If you would like extra sauce, double the amount of ingredients listed just for the sauce. You’ll also need to use a larger baking dish. It’s best if you can use a shallow baking or casserole dish (about 1 1/2 to 2 inches deep) so the shells aren’t completely covered by the extra sauce.

Next add the garlic powder, pepper, and oregano. Stir the ingredients together and set aside.

For the shells:
Bring water to a boil in a medium size pan and add the shells. Cook until al dente (about 8 minutes). Drain the shells and set aside.

For the filling:
In a medium size bowl, add the pieces of cooked Italian sausage and ricotta cheese. Then chop the onions and add them to the bowl. Next, add Parmesan cheese, shredded mozzarella cheese, and the chopped parsley. Stir all of the ingredients together. Then fill the shells with the cheese and sausage filling.

Give the sauce one more stir, and add the shells filling side up to the baking dish in the sauce.

For the topping:
Top the shells with shredded mozzarella and shredded Parmesan cheese.

Bake uncovered in the oven for about 20 minutes or until the cheese topping is completely melted and the edges of the cheese are starting to turn slightly brown; which is about the same amount of time that the cheese and sausage filling is hot all the way through.

Serve hot right out of the oven with a side salad and some delicious garlic bread.