Emeril Lagasse Super Stuffed Shells

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If it's from emeril, it's got to be good! and, not very complicated. the recipe calls for 1 teaspoon or emeril's essence but the program won't recognize it. so either purchase the essence or use this recipe #14372. The directions may seem alot but just read them all first, and you'll see how easy this recipe really is. just be sure to put shells on to cook 1st.

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Steps

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Preheat the oven to 350 degrees f.

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Lightly grease a 2-quart casserole dish with 1 teaspoon of olive oil.

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Bring a medium pot of water to a boil.

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Add 1 teaspoon of the salt and the pasta shells , and cook until al dente , 10 to 12 minutes , stirring occasionally with a long-handled spoon to prevent the shells from sticking together.

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Drain and rinse under cold running water.

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Drain.

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While pasta is cooking , prepare the following:.

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In a medium skillet , heat the remaining tablespoon of olive oil over medium heat.

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Add the onions and garlic and cook , stirring , until very soft , 6 to 7 minutes.

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Add the ground veal and cook , stirring , until cooked and browned.

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Add the squeezed spinach and cook , stirring , for 3 minutes.

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Remove from the heat and season with salt and pepper.

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In a large bowl , combine the ricotta cheese , eggs , parmesan cheese , and 1 cup of the mozzarella cheese.

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Add the spinach mixture , the extra-virgin olive oil , 1 tsp essence , remaining teaspoon of salt.

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Ingredients

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olive oil, salt, jumbo pasta shells, onions, garlic, italian sausage, frozen spinach, ricotta cheese, eggs, parmesan cheese, mozzarella cheese, extra virgin olive oil, dried basil, dried oregano, ground black pepper, ground beef, pasta sauce