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Baked Conchiglioni Pasta Shells With Spinach And Ricotta
THE PASTA PROJECT18Ingredients
40Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 250 grams pasta shells (conchiglioni, you can also use lumaconi)
- 300 grams ricotta (fresh)
- 1 kg fresh spinach (or 300 g frozen spinach)
- 2 eggs
- 1/2 tsp. nutmeg
- 70 grams Parmesan cheese (grated)
- salt
- tomato sauce
- black pepper (to taste)
- 4 Tbsp. extra-virgin olive oil
- 700 grams tomato passata
- 400 grams San Marzano tomatoes
- 2 garlic cloves (peeled)
- 75 grams all purpose flour
- 75 grams butter
- 500 mL milk (add more milk if necessary)
- 1 pinch nutmeg
- 50 grams Parmesan cheese (grated)
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