Cheese Stuffed Jumbo Pasta Shells

Cheese Stuffed Jumbo Pasta Shells 

1 package 250 gram jumbo shells 

Sauce:

1 can 28 oz crushed tomatoes 

2 large tomatoes, chopped 

1/4 cup tomato paste 

6 cloves garlic, minced 

1 large onion, chopped 

1/2 cup olive oil 

1/2 tsp pepper 

2 bay leaves 

1 tbsp basil

1 tbsp oregano

1 tbsp parsley

Cheese Filling : 

1/2 cup fresh parsley, chopped 

1 lb ricotta cheese 

2 eggs 

1 package 10 oz frozen chopped spinach, thawed & drained 

1 cup mozeralla cheese, shredded and divided 

1/2 cup Parmesan cheese, grated 

1/2 cup Romano cheese, grated 

1/2 tsp pepper

1 clove garlic, minced 

In a large saucepan bring 16 cups of water to a full boil. Add 1 tbsp salt and 1 tbsp canola oil. Add shells to the water and cook uncovered for 10-12 minutes. Drain immediately and rinse in cold water, drain again then stuff with cheese filling. 

In a large pot, heat oil over medium heat and  sautée onions and garlic until tender. Add crushed tomatoes, fresh tomatoes, tomato paste and seasonings. Bring to a boil, reduce heat and simmer for approximately 30 minutes until you have a nice thick sauce. 

Combine all cheese filling ingrediants in a medium bowl mixing until well combined, reserving half of the mozeralla cheese.  Spread a layer of sauce in the bottom of a 9 X 13 baking dish.  Fill each shell with cheese filling and place on top of sauce in baking dish. Cover with sauce and remaining mozeralla cheese. 

Bake covered in a 350 degree oven for 30 minutes until sauce is bubbling. Uncover and bake an additional 15 minutes until cheese is browned.