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Hollie Jeanine: "I added diced pancetta and 2 anchovies to the mea…" Read More
16Ingredients
75Minutes
1140Calories
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Ingredients
US|METRIC
4 SERVINGS
- 12 oz. jumbo pasta shells (about 24 shells)
- 1/2 lb. ground beef
- 1/2 lb. ground Italian sausage
- salt
- freshly ground black pepper
- 2 cloves garlic (minced)
- 1 small onion (chopped)
- 1 1/2 cups fresh spinach leaves (or kale)
- 16 oz. tomato sauce
- 6 oz. tomato paste
- 14.5 oz. diced tomatoes (undrained)
- 2 tsp. italian seasonings (or a mix of dried oregano and basil)
- 1 cup ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese (divided)
- 1/2 cup freshly grated Parmesan cheese (divided)
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NutritionView More
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1140Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1140Calories from Fat500 |
% DAILY VALUE |
Total Fat56g86% |
Saturated Fat25g125% |
Trans Fat0.5g |
Cholesterol225mg75% |
Sodium2080mg87% |
Potassium1750mg50% |
Protein61g |
Calories from Fat500 |
% DAILY VALUE |
Total Carbohydrate97g32% |
Dietary Fiber9g36% |
Sugars22g |
Vitamin A90% |
Vitamin C50% |
Calcium70% |
Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
Hollie Jeanine 3 years ago
I added diced pancetta and 2 anchovies to the meat mixture, a tablespoon of fish sauce and a tablespoon of red wine vinegar when adding the tomato sauce and simmered the sauce for about 45 minutes. I used the water that I cooked the shells in to add to the sauce instead of just regular water. Lastly I chopped fresh baby spinach really fine and added that to the ricotta mixture. My family loves this meal!