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1
In shallow Dutch oven, heat half of the oil over medium-high heat; cook beef, breaking up with spoon, for 5 minutes or until no longer pink.
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2
With slotted spoon, transfer to bowl.
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3
Drain any fat from pan.
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4
Add remaining oil to pan; saute onions and garlic for 5 minutes.
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5
Add basil, oregano, hot pepper flakes, salt, pepper, tomatoes and tomato sauce.
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6
Return beef to pan; bring to boil.
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7
Reduce heat and simmer, stirring often, for 20 to 25 minutes or until thickened.
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8
Meanwhile, in large pot of boiling salted water, cook pasta according to package directions until tender but firm.
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9
Drain and rinse under cold water; drain well and place on damp tea towel.
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10
Filling: Meanwhile, in bowl, combine spinach, ricotta, 1 cup Parmesan, 1 cup mozzarella, parsley, onions, eggs, basil, nutmeg, and pepper.
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11
Pour half of the beef and tomato sauce into 13- x 9-inch (3 L) glass baking dish.
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12
Spoon heaping 1 tbsp (15 mL) filling into each pasta shell.
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13
Arrange snugly, stuffed side up, in dish.
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14
Spoon remaining sauce over top; sprinkle with the remaining 1 cup mozzarella and 1/4 cup Parmesan cheeses.
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15
Cover with foil.
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16
Bake in 350F (180C) oven for 30 minutes.
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17
Uncover and bake for 20 minutes or until heated through.
