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Stuffed Shells (Conchiglioni ripieni al forno)
MEMORIE DI ANGELINA22Ingredients
60Minutes
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Ingredients
US|METRIC
5 SERVINGS
- 300 grams conchiglioni (aka jumbo shells)
- 250 grams ricotta cheese (well drained)
- 100 grams freshly grated Parmesan cheese
- 2 eggs
- 1 sprig parsley (finely minced)
- salt
- pepper
- 150 grams mozzarella (cut into small dice)
- 1 batch marinara sauce (homemade)
- freshly grated Parmesan cheese (q.b.)
- olive oil
- 300 grams conchiglioni (aka jumbo shells)
- 250 grams ricotta cheese (well drained)
- 100 grams Parmesan cheese (freshly grated)
- 2 eggs
- 1 sprig parsley (finely minced)
- salt
- pepper
- 150 grams mozzarella (cut into small dice)
- 1 batch marinara sauce (homemade)
- Parmesan cheese (freshly grated)
- olive oil
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