PREPARATION:

1. Make sure the oven rack is in the center position and preheat the oven to 375 degrees F.
2. Bring a medium pot of water to a boil over high heat. Add 1 teaspoon of the salt and the pasta shells to the water. Cook until the shells are tender yet still firm, about 4 to 6 minutes, stirring occasionally with a long-handled fork or spoon to prevent the shells from sticking together. Using oven mitts or pot holders, remove the pot from the heat and drain the shells in a colander set in the sink, pouring away from you. Rinse under cold running water, shake gently, and set aside to drain. Heat 1 tablespoon of the olive oil in a medium skillet over medium heat. Add the onions and garlic and cook, stirring, until very soft, about 7 minutes.
3. Add the spinach and cook, stirring, for 3 minutes. In a large bowl, use a large spoon to stir together the ricotta cheese, eggs, Parmesan cheese, and 1 cup of the mozzarella cheese. Add the spinach mixture, the extra-virgin olive oil, nutmeg, Essence, the remaining 1 teaspoon of salt, the basil, oregano, and pepper, and stir to combine thoroughly. Lightly grease a 2-quart casserole dish with the remaining 1 teaspoon of olive oil. Spoon about 2 tablespoons of the spinach-ricotta filling into each cooked pasta shell. Place the filled shells in the greased casserole dish. Pour the Basic Tomato sauce over the filled shells and top with the remaining 1 cup of mozzarella cheese. Bake, uncovered, until bubbly, about 20 minutes. Using the mitts or pot holders, remove from the oven and let rest for 5 minutes before serving.

   This recipe was featured on the Best of the Basics Episode of Emeril Green.