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Super Stuffed Shells (Emeril Lagasse) Recipe

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Super Stuffed Shells (Emeril Lagasse)
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Ingredients
37
Count
Nutrition
199
Calories
Total time
110
Minutes
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Ingredients:

Directions:

  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. Essence (Emeril's Creole Seasoning):
  7. Combine all ingredients thoroughly and store in an airtight jar or container.
  8. Yield: about 2/3 cup
  9. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  10. Basic Red Sauce:
  11. 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.
  12. Remove from the heat and keep warm until ready to use.
  13. Yield: 3 cups
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 199.44 Kcal (835 kJ)
Calories from fat 87.23 Kcal
% Daily Value*
Total Fat 9.69g 15%
Cholesterol 60.79mg 20%
Sodium 1714.42mg 71%
Potassium 375.63mg 8%
Total Carbs 12.95g 4%
Sugars 4.59g 18%
Dietary Fiber 2.38g 10%
Protein 15.61g 31%
Vitamin C 7.5mg 12%
Iron 1.4mg 8%
Calcium 269.5mg 27%
Amount Per 100 g
Calories 120.68 Kcal (505 kJ)
Calories from fat 52.78 Kcal
% Daily Value*
Total Fat 5.86g 15%
Cholesterol 36.78mg 20%
Sodium 1037.32mg 71%
Potassium 227.28mg 8%
Total Carbs 7.83g 4%
Sugars 2.78g 18%
Dietary Fiber 1.44g 10%
Protein 9.44g 31%
Vitamin C 4.5mg 12%
Iron 0.9mg 8%
Calcium 163.1mg 27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.3
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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