Super Stuffed Shells - Emeril

• 1 tablespoon plus 1 teaspoon olive oil
• 2 teaspoons salt
• 1/2 (12-ounce) box jumbo pasta shells (18 to 20 shells)
• 2 cups finely chopped onion
• 2 teaspoons minced garlic
• 1 pound ground veal
• 1 (10-ounce) package frozen spinach, thawed and squeezed dry
• 15 ounces ricotta cheese
• 2 large eggs
• 1 cup grated Parmesan cheese
• 2 cups grated mozzarella cheese
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon Essence, recipe follows
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• Basic Red Sauce:
• 2 teaspoons olive oil
• 1/2 chopped yellow onion
• 1/2 teaspoon minced garlic
• 1/4 teaspoon salt
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/8 teaspoon ground black pepper
• 16 ounces whole peeled tomatoes, broken into pieces, and their juices
• 16 ounces tomato sauce
• 4 teaspoons tomato paste
• 2/3 cup water
• 1/2 teaspoon sugar

1. Preheat the oven to 350 degrees F. Lightly grease a 2-quart casserole dish with 1 teaspoon of olive oil.
2. 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.
3. 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.
4. 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, 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.
5. 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.
6. Red Sauce:
7. In a medium pot, heat the oil over medium heat. Add the onions, garlic, salt, basil, oregano, and pepper, and cook, stirring, until soft, about 5 minutes. Add the tomatoes, tomato sauce, tomato paste, water, and sugar and stir well. Bring to a simmer over medium-high heat. Lower the heat to medium-low and simmer, uncovered, until thickened and fragrant, 25 to 30 minutes, stirring occasionally. Remove from the heat and keep warm until ready to use.
8. Yield: 3 cups

olive oil, salt, jumbo pasta shells, onion, garlic, ground veal, frozen spinach, ricotta cheese, eggs, parmesan cheese, mozzarella cheese, extravirgin olive oil, basil, oregano, ground black pepper, red sauce, olive oil, yellow onion, garlic, salt, dried basil, oregano, ground black pepper, tomatoes, tomato sauce, tomato paste, water, sugar

Taken from www.epicurious.com/recipes/member/views/super-stuffed-shells-emeril-50037975 (may not work)