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.

This is one of our favorite dishes to make but I only make it every-so-often because Jared's not a fan of forking out the cash for the ricotta cheese and sausage...I guess it just makes it that much more special. Not to mention since it's just the two of us, we have left-overs for about 3 nights.

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.