DIRECTIONS

• 1

  Combine 1/4 cup water and sausage in large covered saucepan; cook over medium heat 5 minutes. Uncover and allow sausage to brown well. Drain sausage on paper towels; set aside.

• 2

  Brown beef and onion in same saucepan over medium heat; drain. Stir in tomato purée, tomato paste, sugar, pepper, 1 teaspoon basil, 1 teaspoon salt and 1 cup water; cover and simmer 45 minutes.

• 3

  Cut sausage into bite-size pieces; add to beef mixture. Simmer 15 minutes, stirring occasionally.

• 4

  Combine Ricotta and Mozzarella cheeses, parsley, 3/4 teaspoon basil and 1/2 teaspoon salt in large bowl. Spoon into cooked shells; set aside.

• 5

  Spoon half of meat sauce into large shallow baking pan. Arrange half of the cheese-stuffed shells. Spoon remaining meat sauce over shells, reserving 3/4 cup. Arrange remaining shells in pan and cover with reserved sauce. Sprinkle with Parmesan cheese. Bake in preheated 375°F oven 30 minutes or until heated through.