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Ingredients
US|METRIC
8 SERVINGS
- 1 lb. fresh baby spinach
- 1 1/2 lb. Tuscan kale
- 1 lb. fresh baby spinach
- 1 Tbsp. extra virgin olive oil
- 12 oz. jumbo shells
- 4 cloves garlic (peeled and cut into several segments)
- 15 oz. ricotta cheese (or 1 pound, or cottage cheese)
- 8 oz. part-skim mozzarella (grated, divided)
- 1/2 cup grated Parmesan (plus extra for garnish)
- 1/4 cup chives (or green onions, mostly green parts, cut into ¼-long pieces)
- freshly ground pepper (to taste)
- 1/2 tsp. red pepper flakes (to taste, omit if sensitive to spice)
- 3/4 tsp. fine sea salt (to taste)
- 1 large egg (lightly beaten with a fork)
- 3 cups marinara sauce (homemade* or store-bought, I used Rao’s)
- fresh basil (for garnish, optional)
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