Make sauce by sauteing onions and garlic in butter.
Add tomatoes, wine, and herbs. Simmer for 15 minutes.
Add salt and pepper to taste.
In a separate pan (I like to use a wok) make the pasta filling. Start by browning the sausage with wine. Remove cooked sausage when wine is mostly cooked down and set aside. If there is a lot of grease drain all but 4 TBS (if there is not that much left use butter).
Add 4 TBS of flour to the oil to make a roux.
Slowly stir in milk to create a cream sauce. Remove from heat and allow to cool for 10 minutes and add sausage back in.
Stir in cheese (reserving some to and add any desired seasoning to taste (ex. onion powder, pepper flakes, herbs, salt and pepper).
Stir in egg (you want to the mixture to be warm but not hot enough to cook scramble the egg).
Boil the pasta and then run it under cold water to stop the cooking.
Put a thin layer of sauce on the bottom of the pan.
Fill the shells and layer in the pan. Top with more sauce and a sprinkling of reserved cheese.
Bake at 400 F for 20 to 30 minutes until heated through. Allow to stand 5 minutes before serving