Ricotta Stuffed Shells with Roasted Tomato Sauce

INGREDIENTS

• Roasted Tomato Sauce:
• 4 cup cherry and/or grape tomatoes
• 1 medium white onion
• 2 clove garlic
• 2 tablespoon olive oil
• ¼ cup fresh basil
• Everything Else:
• 6-8 oz large pasta shells
• 16 oz (1 container) ricotta cheese
• 1 egg white
• ¾ cup gouda (divided ½ cup and ¼ cup)
• ¾ cup fontina (divided ½ cup and ¼ cup)
• ½ cup Parmesan cheese (divided in half)
• 1 tablespoon oregano
• pinches salt/pepper
• Basil for Topping