Cook's Country, as I recall. I only listed the ingredients in an e-mail on my phone then made up my own recipe the next day.
Filling
| 16 oz | Ricotta cheese (substitute puréed cottage cheese) |
| 2 cups | grated Fontina cheese |
| 1 cup | grated Swiss cheese |
| 1 cup | grated Peccorino or Parmigiano reggiano cheese |
| 1 tbsp | cornstarch |
| — | dry basil |
Mix thoroughly. Load into a piping or Ziploc bag for extruding.
Sauce
| 2 cans (28 oz) | whole tomatoes |
| 1 can (14 oz) | whole tomatoes |
| 2 cups | finely chopped onion |
| — | garlic, minced |
| — | salt |
| — | pepper |
| — | oregano |
| — | basil |
| — | pepper flakes (1 tsp for mildly, 2 tsp for medium spicy) |
| 2 tbsp | sugar |
Purée tomatoes. In a large pot, clarify onions with salt 7 minutes; add garlic 30 seconds. Add to bloom pepper, oregano, basil, pepper flakes. Pour in tomatoes, cover and simmer 30 minutes. Ensure contents do not burn. Set aside sauce to cool.
Assembly
| 1 pkg (12 oz) | large pasta shells |
Cover 9" × 13" Pyrex baking dish with some of the sauce. Cut a small corner off the piping bag and pipe filling into (still dry, uncooked) shells and arrange, close together, in baking dish. Cover with rest of sauce. Cover baking dish with foil.
Bake at 400° for 45 minutes. Remove foil and bake another 10 minutes. Serve piping hot or warm with slices of garlic bread.