The Quigley Family Cookbook

1 tablespoon plus 1 teaspoon olive oil
2 teaspoons salt
1/2 (12-ounce) box jumbo pasta shells (18 to 20 shells)
2 cups finely chopped onion
2 teaspoons minced garlic
1 pound ground veal
1 (10-ounce) package frozen spinach, thawed and squeezed dry
15 ounces ricotta cheese
2 large eggs
1 cup grated Parmesan cheese
3 cups grated mozzarella cheese
1 tablespoon extra-virgin olive oil
1 teaspoon Essence, recipe follows
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper

2 1/2 parts paprika
2 parts salt
2 part garlic powder
1 part black pepper
1 part onion powder
1 part cayenne pepper
1 part dried leaf oregano
1 part dried thyme

2 teaspoons olive oil
1/2 chopped yellow onion
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon ground black pepper
16 ounces whole peeled tomatoes, broken into pieces, and their juices
16 ounces tomato sauce

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 2 cups of mozzarella cheese. Cover with aluminum foil and bake about 15 minutes. Then uncover and bake another 10, until bubbly. Remove from the oven and let rest for 5 minutes before serving.

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