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Ricotta Stuffed Shells with Roasted Tomato Sauce
- Roasted Tomato Sauce:
- 4 cup cherry and/or grape tomatoes
- 1 medium white onion
- 2 clove garlic
- 2 tablespoon olive oil
- cup fresh basil
- Everything Else:
- 6-8 oz large pasta shells
- 16 oz (1 container) ricotta cheese
- 1 egg white
- cup gouda (divided cup and cup)
- cup fontina (divided cup and cup)
- cup Parmesan cheese (divided in half)
- 1 tablespoon oregano
- pinches salt/pepper
- Basil for Topping
Directions:View on Naturally Ella
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