Pour tomatoes into a large bowl and hand-crush them, removing any hard center cores.
Alternatively, use an immersion blender to chop the tomatoes.
To the saucepan add the crushed tomatoes, tomato paste, basil, and wine.
Season to taste with salt and pepper and simmer uncovered for 30 minutes.
Meanwhile in a bowl, mix together the Four Cheese Filling and set aside.
Next boil the pasta shells in a large pot of salted water, for about 8 minutes.
Gently remove the shells to a bowl with ice-cold water, then gently pour into a colander and let drain. Try not to tear the shells.
Preheat oven to 350 degrees F.
Using a tablespoon, spoon a generous amount of filling into each shell and set aside on a platter or pizza pan.
When the sauce is finished simmering, spoon a ladle or two into the bottom of a baking dish or two smaller baking dishes.
Arrange the shells in the baking dish and add a small piece of mozzarella on top of each.
Cover with parchment-lined aluminum foil and bake 20 minutes. Remove foil and bake an additional 5 to 7 minutes.
One baking dish can be frozen, if using two, before baking for another dinner.
Spoon a ladle of hot tomato sauce into each warm pasta bowl. Add 4 to 5 stuffed shells and sprinkle with grated cheese and garnish with basil.
Serves 4 to 6