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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. extra virgin olive oil
- 1 yellow onion (diced)
- 1 Tbsp. garlic (minced or pressed)
- 1 1/2 lb. ground beef
- 3 cups garlic (or chicken broth, I used 3 teaspoons Garlic Better Than Bouillon + 3 cups water)
- 4 cups marinara sauce
- 2 Tbsp. hot sauce (optional, it won’t be spicy – just adds extra flavor)
- 1 bunch basil (leaves only and rinsed well)
- 12 oz. jumbo pasta shells (uncooked)
- 2 cups ricotta cheese
- 2 large eggs
- 2 tsp. parsley flakes (dried)
- 1 tsp. kosher salt
- 10 oz. frozen chopped spinach (microwaved for 3 minutes and then drained through a fine-mesh colander, optional, and make sure to squeeze as much liquid out of the spinach as possible)
- 2 cups shredded mozzarella cheese (plus up to 2 cups more if you want the optional topping. See the yellow “Jeffrey Sez” section)
- 1/2 cup grated Parmesan cheese
- 5.2 oz. Boursin (package of, any flavor or any spreadable herb cheese OR 4 ounces, half of a brick of cream cheese, optional, but suggested!)
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