I decided to make them anyway, and take a Pepsid before dinner, LOL! I started with Emeril's recipes then I went totally off the rail and did my own thing. I like my version much better!
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 beef
•1 (10-ounce) package frozen spinach, thawed and squeezed dry
•15 ounce tub Ricotta Cheese
•2 large eggs
•1 cup grated Parmesan cheese
•2 cups grated mozzarella cheese
•1 tablespoon extra-virgin olive oil
••1 teaspoon dried basil
•1 teaspoon dried oregano
•1/2 teaspoon ground black pepper
1 tsp dried parsley
Preheat the oven to 350 degrees F. Lightly grease a 2-quart casserole dish with 1 teaspoon of olive oil.
Bring a medium pot of water to a boil. Add 1 teaspoon of the salt and the pasta shells, and cook until al dente, 9 to 10 minutes, stirring occasionally with a long-handled spoon to prevent the shells from sticking together. Drain and rinse under cold running water. Drain.
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 beef and sausage and cook, stirring, until cooked and browned. Add the squeezed spinach and mushrooms and cook, stirring, for 3 minutes. Remove from the heat and season with salt and pepper.
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, remaining teaspoon of salt, the basil, oregano, and remaining spices, and stir to combine thoroughly.
Pour the Red Sauce over the filled shells and top with the remaining 1 cup of mozzarella cheese.