Super Stuffed Shells
Recipe courtesy Emeril Lagasse, 2002. Uses Emeril's Essence Creole Seasoning (its own recipe). The file says "Basic Red Sauce, recipe follows" but doesn't include it; use your favorite marinara.
Ingredients
- 4 tsp Olive oil, 1 tablespoon plus 1 teaspoon, divided
- 2 tsp Salt, divided
- 6 oz Pasta, jumbo shells, 1/2 of a 12-ounce box (18 to 20 shells)
- 2 cup Onion, finely chopped
- 2 tsp Garlic, minced
- 1 lb Ground veal
- 10 oz Spinach, frozen, thawed and squeezed dry
- 15 oz Ricotta
- 2 Egg, large
- 1 cup Parmesan, grated
- 2 cup Mozzarella, grated, divided
- 1 tbsp Olive oil, extra-virgin
- 1 tsp Creole seasoning, Emeril's Essence
- 1 tsp Dried basil
- 1 tsp Oregano, dried
- 1/2 tsp Black pepper, ground
- Marinara sauce, basic red sauce
Directions
- Preheat the oven to 350 degrees F and grease a 2-quart casserole with 1 teaspoon oil.
- Boil the shells with 1 teaspoon salt until al dente, 10 to 12 minutes, stirring so they don't stick. Drain, rinse in cold water and drain.
- Heat the tablespoon of olive oil in a medium skillet over medium heat and cook the onions and garlic until very soft, 6 to 7 minutes. Add the veal and cook until browned, then the spinach for 3 minutes. Season.
- Combine the ricotta, eggs, Parmesan and 1 cup mozzarella. Stir in the spinach mixture, extra-virgin olive oil, Essence, remaining salt, basil, oregano and pepper.
- Fill each shell with about 2 tablespoons and arrange in the dish. Pour the sauce over and top with the remaining mozzarella.
- Bake uncovered until bubbly, about 20 minutes. Rest 5 minutes.