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Ingredients
  • subheading: PASTA:
  • 6 ounces large pasta shells, approximately 20 shells
  • subheading: FILLING:
  • 1 cup ricotta cheese
  • ½ cup mozzarella cheese, grated
  • ½ cup parmesan cheese, grated
  • ½ cup romano cheese, grated
  • 6 ounces cream cheese, room temperature
  • 2 teaspoons garlic, minced
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • 1 teaspoon fresh basil, finely diced
  • subheading: SAUCE:
  • 2 tablespoons butter
  • 1 cup yellow onion, finely diced
  • 2 cloves garlic, minced
  • ¼ cup sun-dried tomatoes, softened in hot water and chopped
  • 2 teaspoons oregano
  • ½ teaspoon paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ cup all-purpose flour
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 cup fresh baby spinach
  • ¼ cup parmesan cheese
  • 1 cup mozzarella cheese, shredded
  • basil, chopped (for garnish)
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