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1
Preheat the oven to 350 degrees F.
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2
Lightly grease a 2-quart casserole dish with 1 teaspoon of olive oil.
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3
Bring a medium pot of water to a boil.
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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.
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5
Drain and rinse under cold running water. Drain.
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6
While pasta is cooking, prepare the following:.
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7
In a medium skillet, heat the remaining tablespoon of olive oil over medium heat.
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8
Add the onions and garlic and cook, stirring, until very soft, 6 to 7 minutes.
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9
Add the ground veal and cook, stirring, until cooked and browned.
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10
Add the squeezed spinach and cook, stirring, for 3 minutes.
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11
Remove from the heat and season with salt and pepper.
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12
In a large bowl, combine the ricotta cheese, eggs, Parmesan cheese, and 1 cup of the mozzarella cheese.
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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.
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14
Spoon about 2 tablespoons of the spinach-ricotta filling into each cooked pasta shell.
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15
Place the filled shells in the prepared dish.
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16
If using ground beef, brown in fry pan, drain and add to pasta sauce of your choice.
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17
Pour the Basic Red Sauce over the filled shells and top with the remaining 1 cup of mozzarella cheese.
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18
Bake, uncovered, until bubbly, about 20 minutes.
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19
Remove from the oven and let rest for 5 minutes before serving.
