Add salt to water for pasta and set over high heat on the stove. Allow it come to a boil while you prepare the Filling. Do not put pasta in the water until the Filling has been removed from heat to cool. (You do not want shells to sit waiting for filling or they will stick together.)

Heat oil in large frying pan.

Add onion and saute until translucent, 5-7 minutes.

Add veal and saute until almost brown, approx 5 minutes. Stir often to ensure there are no chunks of meat. Do not overcook.

Mix Cinnamon, Cloves, Nutmeg, Salt and Pepper in a small dish. Sprinkle evenly over the veal and allow spices to ‘toast’ with meat for 2-3 minutes. Stir well.

Combine Vermouth and Marsala in small cup and pour evenly over veal. Allow mixture to continue cooking 2-3 minutes, stirring well. Remove meat mixture from heat and allow to cool.

In a food processor blend Primo Pasta sauce and San Marzano tomatoes, if using.

Ensure pasta water is brought back to a full boil and add the Olive oil . Gently add jumbo shells. I plan for 4 shells per person with 4 extra since they can tear quite easily. Cook 10-12 minutes, until just flexible. Do not overcook.

Drain shells in a colander when done and immediately rinse gently with cold water.

Preheat oven to 350 degrees if serving right away.

Spray a 9X13 pan with cooking spray.

Spread a thin layer of pasta sauce over bottom of the pan (approx 1- ½ cups).

Fill shells individually with approx 2 Tbsps of meat filling each, arranging on sauce in pan. If there is any leftover meat mixture add it to the remaining sauce.

Top each shell with a spoonful of remaining sauce. Do not ‘drench’ shells in sauce. If using San Marzano optional tomatoes you may have some sauce left over.

Grate Gran Padano sauce over shells.

Bake for 25 minutes til warm through and cheese is melted.