Preheat oven to 375ºF.
Boil pasta until al dente, according to package directions.
In a large mixing bowl, add ricotta, 1 cup mozzarella, 1 cup Parmesan cheese, basil, parsley, olive oil, and season with salt and pepper.
In a 9 inch x 9 inch casserole dish, add a layer of Pomodoro sauce.
Fill each cooked shell with some cheese mixture and place in casserole dish, seam-side-up. Cover the shells with another layer of Pomodoro sauce. Top with remaining mozzarella and Parmesan cheese.
Loosely cover with aluminum foil and bake for 30 minutes.
Uncover and bake for another 10 minutes until light golden brown and bubbly. Remove and let cool for 10 minutes before serving. Garnish with basil and parsley.
For the Mixed Salad: In a large mixing bowl, add red wine vinegar, Dijon and oregano. Whisk to combine. Slowly drizzle in ½ cup olive oil, whisking constantly to combine. Season to taste with salt and pepper. Add the romaine and radicchio, and toss to coat.
For the Sauce: Place a medium saucepan over medium heat and add olive oil. Add the onions and garlic, and season with salt. Sauté until translucent, about 8-10 minutes. Add chili flakes, tomatoes, bundle of oregano, and season with salt and pepper. Bring to a simmer, reduce heat to medium-low, and cook for 30 minutes.
Remove from heat. Remove oregano and discard.
Using an immersion blender, puree on low to preserve the red colour. Add basil and stir to combine. Set aside.
Tips: fill a pastry bag or ziplock bag with the ricotta filling. Use to easily stuff shells