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Italian Stuffed Shells with Meat Sauce and Ricotta
Ingredients
  • 1 lb jumbo shells or conchiglie
  • 1 28 oz can crushed tomatoes
  • 1 lb ground beef
  • 4 basil leaves
  • 1 30 oz container ricotta
  • 1 ¼ cup mozzarella
  • ½ cup grated parmesan
  • 1 egg
  • ¼ cup fresh chopped parsley
  • 2 cloves minced garlic
  • 2 teaspoon salt
  • 1 teaspoon black pepper
  • 3 tablespoon extra virgin olive oil
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