Start by cooking the pasta. Let it cook for half the time as mentioned on the package directions. Keep an eye on it so that it doesn't over cook. Drain the pasta and rinse it with cold water. Put it on one side and work on the other ingredients.
Put some olive oil in a large pan and turn the stove to a medium high. Put in the garlic and onions, saute them for one to two minutes. Add the Italian sausage in the skillet and let it brown. Keep breaking it into smaller pieces as it is cooking. Now add the red wine and let it cook further for around two minutes. Open the tomato cans and put them in the mixture while stirring. Also add in the salt and sugar. Let the sauce come to a boil and then turn the heat to a low. Put a lid on and let it cook for around 30 -45 minutes. Give an occasional stir while it’s cooking. If you want it a little spicy, sprinkle some red peppers.
Take a separate bowl and mix in ricotta cheese, half of the Parmesan cheese, Romano, salt, pepper, egg, parsley and basil. Stir them to mix evenly. Now taking a baking dish and pour in the sauce. Take each shell and fill it with the cheese mixture. Place it with the open side down in the baking dish. Fill all the shells and cover with the left over sauce. Sprinkle the remaining parmesan cheese on top. Bake the dish for 25 minutes at 350 degrees.