INGREDIENTS
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24 jumbo pasta shells or lumaconi
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1 (15 oz.) container ricotta
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4 cups fresh spinach
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2 cups mozzarella cheese, grated, divided
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1 cup heavy cream
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1/2 cup parmesan cheese, grated
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3 tablespoons unsalted butter
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3 tablespoons all-purpose flour
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1 tablespoon lemon juice
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1/4 teaspoon ground nutmeg
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kosher salt and freshly ground pepper, to taste