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Spinach and Ricotta-Stuffed Shells
- 20 jumbo pasta shells (about half a 12-ounce box)
- 1 24-ounce jar marinara sauce
- 2 15-ounce containers ricotta
- 2 cups baby spinach, chopped
- 1/2 cup grated Parmesan (2 ounces)
- 1/2 cup kosher salt and black pepper
Directions:View on Real Simple
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