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Ingredients
  • subheading: quick fire roasted marinara:
  • 2 (14-ounce) cans fire-roasted diced tomatoes
  • 2 tablespoons tomato paste
  • 2 garlic cloves, minced
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped fresh basil
  • subheading: stuffed shells:
  • 2 tablespoons unsalted butter
  • 1 sweet onion, sliced
  • ½ cup butternut squash cubes, ½ to 1 inch cubes
  • 12 ounce mushrooms, chopped
  • 8 ounces fresh spinach, chopped (I just run my knife through it once or twice)
  • 3 garlic cloves, minced
  • 1 ½ cups whole milk-ricotta cheese
  • 8 ounces fontina cheese, freshly grated
  • 1 large egg, lightly beaten
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 12 ounces jumbo pasta shells, cooked according to directions
  • fresh basil and oregano to garnish
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