These are the best stuffed shells you'll ever tasteSee more at: http://www.rachaelrayshow.com/recipes/24597_super_stuffed_shells_with_spinach_and_italian_sausage/#sthash.nHWAjhe5.dpufServes 6-8 servings.Ingredients:For Emeril's Basic Tomato Sauce:1 tablespoon olive oil3/4 cup chopped yellow onions1 teaspoon minced garlic1/4 teaspoon salt1/4 teaspoon dried basil1/4 teaspoon dried oregano1/8 teaspoon ground black pepper1 28-ounce can whole peeled tomatoes, broken into pieces and their juices1 15-ounce can tomato sauce4 teaspoons tomato paste1 cup chicken stock or water1/2 teaspoon sugar 1 teaspoon plus 1 tablespoon olive oil1 1/2 teaspoons salt, divided1/2 12-ounce box (18 to 20) jumbo pasta shells2 cups finely chopped onion2 teaspoons minced garlic1 pound fresh Italian sausage, removed from casings or ground veal1 10-ounce package frozen spinach, thawed and squeezed dry15 ounces ricotta cheese2 large eggs1 cup grated Parmesan cheese2 cups grated mozzarella cheese, divided1 tablespoon extra-virgin olive oil1 teaspoon Emeril's Essence1 teaspoon fresh basil, chiffonade1 teaspoon fresh oregano, chopped1/2 teaspoon ground black pepperPreparation:For the sauce, heat the olive oil in a medium pot over medium heat. Add the onions, garlic, salt, basil, oregano and black pepper, and cook, stirring, until soft, 4 minutes. Add the tomatoes and their juices, tomato sauce and paste, water and sugar, and stir well. Bring to a boil then lower the heat to medium-low and simmer uncovered until thickened and fragrant, about 30 minutes, stirring occasionally. Remove from the heat and adjust the seasoning to taste. Preheat the oven to 350°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, 10-12 minutes, stirring occasionally with a long-handled spoon to prevent the shells from sticking together. Drain and rinse under cold running water. 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, 6-7 minutes. Add the sausage and cook, stirring, until browned. Add the squeezed spinach and cook for 3 minutes. Remove from the heat and season to taste 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-sausage mixture, the extra-virgin olive oil, Essence, remaining 1/2 teaspoon 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. Pour tomato sauce over the filled shells and top with the remaining 1 cup of mozzarella cheese. Bake, uncovered, until bubbly, about 20-25 minutes. Remove from the oven and let rest for 5 minutes before serving.For more follow the hashtag #RachaelRayShow