Emeril Lagasse Super Stuffed Shells |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 5 |
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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 Emeril Lagasse's Essence. 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. Ingredients:
1 tablespoon olive oil, plus |
1 teaspoon olive oil |
2 teaspoons salt |
0.5 (12 ounce) box jumbo pasta shells (18 to 20 shells) |
2 cups finely chopped onions |
2 teaspoons minced garlic |
1 lb italian sausage, peeled |
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 dried basil |
1 teaspoon dried oregano |
1/2 teaspoon ground black pepper |
ground beef (optional) |
pasta sauce, of your choice |
Directions:
1. Preheat the oven to 350 degrees F.
2. Lightly grease a 2-quart casserole dish with 1 teaspoon of olive oil.
3. Bring a medium pot of water to a boil.
4. 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.
5. Drain and rinse under cold running water. Drain.
6. While pasta is cooking, prepare the following:.
7. In a medium skillet, heat the remaining tablespoon of olive oil over medium heat.
8. Add the onions and garlic and cook, stirring, until very soft, 6 to 7 minutes.
9. Add the ground veal and cook, stirring, until cooked and browned.
10. Add the squeezed spinach and cook, stirring, for 3 minutes.
11. Remove from the heat and season with salt and pepper.
12. In a large bowl, combine the ricotta cheese, eggs, Parmesan cheese, and 1 cup of the mozzarella cheese.
13. 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.
14. Spoon about 2 tablespoons of the spinach-ricotta filling into each cooked pasta shell.
15. Place the filled shells in the prepared dish.
16. If using ground beef, brown in fry pan, drain and add to pasta sauce of your choice.
17. Pour the Basic Red Sauce over the filled shells and top with the remaining 1 cup of mozzarella cheese.
18. Bake, uncovered, until bubbly, about 20 minutes.
19. Remove from the oven and let rest for 5 minutes before serving.
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