INGREDIENTS
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Spinach Ricotta Stuffed Shells
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24 jumbo pasta shells
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1 15-oz. container ricotta
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2 cups shredded mozzarella
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1 10-oz. package frozen chopped spinach, thawed and squeezed dry
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10 leaves fresh basil, chopped
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1 large egg, lightly beaten
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Salt and pepper
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Pinch of ground nutmeg
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1 26-oz. jar spaghetti sauce