Stuffed Shells - cooking recipe

Ingredients

Sauce
2 onions, chopped
1 green pepper, chopped
3 cloves garlic, minced
2 tablespoons oil
1/2 lb mushroom, chopped
2 (29 ounce) cans tomato puree
1 (6 ounce) can tomato paste
1 cup water
1 1/2 teaspoons basil
2 teaspoons oregano
1 lb hot Italian sausage
1 box jumbo pasta shells
Filling
12 ounces mozzarella cheese, diced
2 (15 ounce) containers ricotta cheese
4 eggs
6 tablespoons parmesan cheese
2 tablespoons parsley
2 tablespoons chives
onion salt or salt
pepper
romano cheese, grated

Preparation

Sauce: Saute onions, pepper, and garlic in oil for 5 minutes.
Add mushrooms and saute 5 minutes more.
Stir in tomato puree, paste, water and spices.
Cook and crumble sausage in a separate pan; drain off fat.
Add to sauce and simmer about 3 hours; add more water if sauce gets too thick.
Shortly before assemblage, cook shells according to directions; drain.
Filling and Assembly: Combine all ingredients except Romano cheese; spoon into shells (If mixture is too thin, add more Parmesan).
Spoon some sauce into bottom of a 9x13-inch pan.
Lay stuffed shells in pan.
Pour on additional sauce.
Sprinkle with Romano.
Bake at 325 degrees for 25-30 minutes.