Ingredients
- 1 tablespoon plus 1 teaspoon essential olive oil
- 2 teaspoons salt
- 1/2 (12-ounce) box jumbo pasta shells (18 to twenty shells)
- 2 cups finely chopped onion
- 2 teaspoons minced garlic clove
- 1 pound ground veal
- 1 (10-ounce) package frozen green spinach, thawed and squeezed dry
- 15 ounces ricotta cheese
- 2 large eggs
- 1 cup grated Mozzarella dairy product
- 2 cups grated mozzarella cheese
- 1 tablespoon extra-virgin essential olive oil
- 1 teaspoon Essence, recipe follows
- 1 teaspoon dried tulsi
- 1 teaspoon dried oregano
- 1/2 teaspoon ground pepper
- Fundamental Red Sauce, recipe follows
- Essence (Emeril's Creole Seasoning):
- 2 1/two tablespoons paprika
- two tablespoons salt
- two tablespoons garlic clove powder
- 1 tablespoon pepper
- 1 tablespoon onion powder
- 1 tablespoon red pepper cayenne
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
- Fundamental Red Sauce:
- 2 teaspoons essential olive oil
- 1/2 chopped yellow onion
- 1/2 teaspoon minced garlic clove
- 1/4 teaspoon salt
- 1/4 teaspoon dried tulsi
- 1/4 teaspoon dried oregano
- 1/8 teaspoon ground pepper
- 16 ounces whole peeled tomato plants, damaged into pieces, as well as their juices
- 16 ounces tomato sauce
- 4 teaspoons tomato paste
- 2/3 cup water
- 1/2 teaspoon sugar
Directions
Preheat the oven to 350 levels F. Gently grease a couple-quart casserole dish with 1 teaspoon of essential olive oil.
Bring a medium pot water to some boil. Add 1 teaspoon from the salt and also the pasta shells, and prepare until al dente. ten to twelve minutes, stirring from time to time having a lengthy-handled spoon to avoid the shells from sticking together. Drain and rinse under cold flowing water. Drain.
Inside a medium skillet, heat the rest of the tablespoon of essential olive oil over medium heat. Add some onions and garlic clove and prepare, stirring, until very soft, 6 minutes. Add some ground veal and prepare, stirring, until cooked and browned. Add some squeezed green spinach and prepare, stirring, for several minutes. Remove in the heat and season with pepper and salt.
Inside a large bowl, combine the ricotta cheese. eggs. Mozzarella dairy product. and 1 cup from the mozzarella cheese. Add some green spinach mixture, the additional-virgin essential olive oil. Essence, remaining teaspoon of salt, the tulsi. oregano, and pepper, and stir to mix completely. Spoon a couple of tablespoons the green spinach-ricotta filling into each cooked pasta covering. Put the filled shells within the prepared dish.
Pour the Fundamental Red Sauce within the filled shells and top using the remaining 1 cup of mozzarella cheese. Bake, uncovered, until bubbly, about twenty minutes. Remove in the oven and let rest for five minutes before serving.
Essence (Emeril's Creole Seasoning):
Combine all ingredients completely and store within an airtight jar or container.
Yield: a couple ofOr3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Printed by William and Morrow, 1993.
Fundamental Red Sauce:
Inside a medium pot, heat the oil over medium heat. Add some onions. garlic clove, salt, tulsi, oregano, and pepper, and prepare, stirring, until soft, about a few minutes. Add some tomato plants. tomato sauce, tomato paste. water, and sugar and stir well. Provide a simmer over medium-high temperature. Lower heat to medium-low and simmer, uncovered, until thickened and aromatic, 25 to half an hour, stirring from time to time.
Remove in the heat and warm until available.