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Ricota Stuffed Shells with Spinach Pesto Recipe

Ricota Stuffed Shells with Spinach Pesto Recipe

4 servings



1/2 cup finely chopped onion

4-6 cloves garlic, minced

1 teaspoon dried basil leaves

1 cup chopped fresh spinach

1/2 teaspoon each: ground nutmeg, salt, pepper

24 jumbo pasta shells, cooked

Spinach Pesto


Saute onion, garlic and basil in lightly greased skillet until onions are tender, 3 to 4 minutes. Add spinach and cook over medium heat until wilted, about 5 minutes. Stir in cheese, nutmeg, salt, and pepper. Stuff mixture into shells, place in baking pan. Bake, covered, at 350 degrees until hot through, about 20 minutes. Serve with Spinach Pesto.

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