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Ingredients
US|METRIC
4 SERVINGS
- 1 cup ricotta (if ricotta is really watery drain in sieve for an hour, 250 grams)
- 4 1/2 cups fresh spinach (150 grams, before cooked)
- 1/4 cup freshly grated Parmesan cheese (40 grams)
- 2 Tbsp. freshly grated Parmesan cheese (for topping 10 grams)
- 1 egg
- 1 pinch salt
- 1 pinch nutmeg
- 24 pasta shells (large)
- 2 1/2 cups tomato puree (680 gram bottle)
- 1/2 inch onion (cut half)
- 1 carrot (quartered)
- 2 Tbsp. olive oil (26 grams)
- 1/2 tsp. salt (2 1/2 grams)
- 3 leaves fresh basil
- 1 1/2 cups water (345 grams)
- 1/4 cup cream (whole, 60 grams)
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NutritionView More
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560Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories560Calories from Fat210 |
% DAILY VALUE |
Total Fat23g35% |
Saturated Fat10g50% |
Trans Fat |
Cholesterol105mg35% |
Sodium1260mg53% |
Potassium1170mg33% |
Protein25g |
Calories from Fat210 |
% DAILY VALUE |
Total Carbohydrate65g22% |
Dietary Fiber6g24% |
Sugars11g |
Vitamin A140% |
Vitamin C45% |
Calcium35% |
Iron35% |
* 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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