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Spinach & Ricotta Stuffed Shells
Ingredients
  • 20 large pasta shells
  • 10 oz frozen spinach thawed (excess water squeezed out)
  • 1 ½ cups low fat ricotta
  • Salt to taste
  • pinch of nutmeg
  • 2 cups grated mozzarella
  • subheading: For the sauce:
  • 1 onion chopped
  • 2 cloves garlic grated
  • 2 cups passata or any think tomato sauce
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
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