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Cook pasta according to directions, drain, rinse in cold water.
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Saute garlic in olive oil and then add sausage. Brown the sausage, breaking it into small pieces.
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Add red wine and let it simmer 2-3 minutes.
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Add crushed tomatoes, sugar and salt.
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Stir to combine and bring to a boil.
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Reduce heat to low.
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Simmer for 30-45 minutes.
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While that is simmering, mix ricotta, 1/2 cup of Parmesan, egg, salt and pepper together.
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Spoon the bottom of a baking dish with sauce.
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Fill up each shell with the cheese mixture and then place in the baking dish open side down.
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Top with remaining sauce, mozzarella and Parmesan.
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Bake at 350 degrees for 25-30 minutes until bubbling.