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Ingredients
  • 24 jumbo pasta shells
  • 475 grams extra smooth Ricotta cheese about 2 cups
  • 225 grams frozen spinach thawed and squeezed dry (about ½ cup)
  • ⅓ cup + 2 tablespoons Parmesan cheese
  • 1 egg
  • 1 teaspoon salt
  • ½ teaspoon dried parsley
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • pinch black pepper
  • 2 ½ cups marinara sauce
  • 1 cup shredded mozzarella cheese
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