STUFFED SHELLS WITH ARRABBIATA SAUCE

Steps:

• 1. Lightly oil, or spray Pam a 12 by 9 by 2-inch baking dish and set aside.
• 2. Heat the oil in a heavy medium saucepan over medium heat. Add onion and sauté, Add Garlic and sauté until tender. Add 2 large cans of crushed tomatoes (Red Pack) . Bring the sauce to a simmer, stirring often. Add sugar.
• 3. Partially cook the pasta shells in a large pot of boiling salted water until slightly tender but still quite firm to the bite, about 4 to 6 minutes. You will continue cooking the shells in the oven after they have been stuffed. Using a slotted spoon, drain pasta shells and place on oiled baking sheet, spreading them out so that they don't stick together and allow to cool.
• 4. In a medium bowl, stir the ricotta, Parmesan, egg yolks, basil, parsley, salt, and pepper. Set aside. Preheat the oven to 350 degrees F.
• 5. Spoon 1 1/4 cups of the sauce over the prepared baking dish. Fill the cooked shells with the cheese mixture, about 2 tablespoons per shell. Arrange the shells in the prepared dish. Spoon the remaining sauce over the shells, then sprinkle with the mozzarella.
• 6. Bake until the filling is heated through and the top is golden brown, about 25 to 30 minutes. Let it rest 15 minutes before serving.