Emeril Lagasse Super Stuffed Shells

Recipe by Nana Lee
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 350 degrees F.
  • Lightly grease a 2-quart casserole dish with 1 teaspoon of olive oil.
  • Bring a medium pot of water to a boil.
  • 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.
  • Drain and rinse under cold running water. Drain.
  • While pasta is cooking, prepare the following:.
  • In a medium skillet, heat the remaining tablespoon of olive oil over medium heat.
  • Add the onions and garlic and cook, stirring, until very soft, 6 to 7 minutes.
  • Add the ground veal and cook, stirring, until cooked and browned.
  • Add the squeezed spinach and cook, stirring, for 3 minutes.
  • Remove from the heat and season with salt and pepper.
  • In a large bowl, combine the ricotta cheese, eggs, Parmesan cheese, and 1 cup of the mozzarella cheese.
  • Add the spinach mixture, the extra-virgin olive oil, 1 tsp Essence, remaining teaspoon of salt, the basil, oregano, and pepper, and stir to combine thoroughly.
  • Spoon about 2 tablespoons of the spinach-ricotta filling into each cooked pasta shell.
  • Place the filled shells in the prepared dish.
  • If using ground beef, brown in fry pan, drain and add to pasta sauce of your choice.
  • Pour the Basic Red Sauce over the filled shells and top with the remaining 1 cup of mozzarella cheese.
  • Bake, uncovered, until bubbly, about 20 minutes.
  • Remove from the oven and let rest for 5 minutes before serving.
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