Preheat oven at 350.

Cook pasta shells for half the cooking time. Drain and rinse with cold water.

Heat oil over medium heat. Add onions and garlic and sauteed for a minute or two. Add Italian sausage and brown, breaking into small pieces.

Pour in red wine and cook for a minute or two.

Pour in cans of crushed tomatoes and stir. Add sugar and salt. Bring to a boil, then reduce heat to low. Cover and cook 30-45 minutes, stirring occasionally. Add crushed red pepper if desired.

In separate bowl, mix ricotta, half of the Parmesan, and rest of shell stuffing ingredients.

To assemble, coat bottom of pan with sauce. Fill each half cooked shell with cheese mixture. Place face down on sauce. Top shells with remaining sauce and extra parmesan.

Bake for 25 minutes, or until hot and bubbly.