Conchiglioni Ripieni (Spinach & Ricotta Stuffed Jumbo Shells)

Name: Conchiglioni Ripieni (Spinach & Ricotta Stuffed Jumbo Shells)
Ingredients: 16 jumbo Pasta shells (Cooked as per package directions. Include a few extra in case they break); 2 tbsp extra-virgin olive oil; 2 cloves freshly peeled garlic (crushed); 4 cups fresh spinach (packed and chopped) note:(this may also be substituted with frozen spinach, make sure to squeeze out all the water before using.); 12 oz ricotta cheese; 1 cup shredded mozzarella cheese; ½ cup grated parmigiano Reggiano; 1 large fresh egg; 1 tsp sea salt; ½ tsp freshly ground black pepper; 1¼ Marinelli sauce ( tomato and basil or marinara )

marinellisauce.com

A simple spinach and ricotta recipe that combines three different cheeses and Marinelli sauce for a hearty vegetarian meal. Serves 3-5 Ingredients 16 jumbo Pasta shells (Cooked as per package...

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Ingredients

16 jumbo Pasta shells (Cooked as per package directions. Include a few extra in case they break)
2 tbsp extra-virgin olive oil
2 cloves freshly peeled garlic (crushed)
4 cups fresh spinach (packed and chopped) note:(this may also be substituted with frozen spinach, make sure to squeeze out all the water before using.)
12 oz ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated parmigiano Reggiano
1 large fresh egg
1 tsp sea salt
½ tsp freshly ground black pepper
1¼ Marinelli sauce ( tomato and basil or marinara )