Stuffed Shells

Cook pasta shells according to package directions for the shortest timing. Drain and rinse under cold water. Meanwhile, heat olive oil in a large skillet over medium-high heat; add onion, garlic and red pepper flakes and saute 3 to 5 minutes until translucent. Remove skillet from heat and cool slightly.

In a large bowl, combine ricotta cheese, 1 package of shredded Italian cheese, parsley, eggs and salt. Stir in onion mixture. Preheat oven to 375 degrees. Spoon 2 cups Chunky Tomato Sauce into the bottom of a greased 13-by-9-by-2-inch baking dish. Fill each shell with about 2 tablespoons ricotta mixture.

Arrange shells in dish and spoon remaining Chunky Tomato Sauce over shells. (Wrap and freeze at this point if desired; thaw before baking). Cover with foil and bake 30 minutes or until sauce is bubbling. Uncover; top with remaining 1 cup shredded Italian cheese and bake an additional 8 to 10 minutes.

To make chunky tomato sauce, heat 2 tablespoons of the olive oil in a medium saucepan over medium-high heat. Add onion and garlic and saute until translucent, about 3 to 5 minutes. Stir in remaining 2 tablespoons olive oil, tomatoes, herbs and salt; bring to boiling. Reduce heat; cover and simmer 15 minutes, stirring occasionally. Remove and discard bay leaf and rosemary sprig. Stir in butter cubes. Let simmer another 5 minutes; remove from heat and let cool.