Mise En Place

Put the spinach in the food processor and running it at 3, process the spinach. Set it aside.

When the vegetables are translucent, add the meat.

Add the Tuscan Sunset, salt, and black pepper. Saute until the meat is completely cooked.

Put the meat mixture in the bowl of the mixer and add the chopped spinach, parmesan, and ricotta. Stir to combine and set aside.

Rinse out the bowl of the food processor and grate the mozzarella. Set it aside.

Put the shells in well-salted water to a boil and cook until the shells are al dente. Drain the pasta and let it cool enough to be able to hold it in your hand.

Melt the ghee in a large saucepan. Add the flour and cook the flour, stirring constantly until the mixture turns white. Add the wine and whisk continuously then add milk and whisk continuously until the sauce gets thick.

When the sauce sticks to the back of a spoon, add the tomato sauce and stir to combine.

Add the nutmeg, pepper, and Tuscan Sunset. Stir until all the spice is well incorporated.

Prep the lasagna pan by spraying it with oil and water.

Put a shell in your hand, open it, fill the ice cream scoop with the filling, and fill the shell. Put the shell in the lasagna pan and keep filling and placing the shells until you have run out of shells or stuffing. You will probably have just enough stuffing and have shells leftover.

Add the parmesan and swiss cheese to the sauce on low heat. Stir until all the cheese has melted.

Spoon the sauce over the stuffed shells making sure that most of the shells have a little sauce on them. Sprinkle the mozzarella over the top.

Bake in a 350 F / 176 C oven for 1 hour or until the cheese is bubbling. Rest for about 15 minutes before serving.