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Spinach-Artichoke Stuffed Shells

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Rachael Ray
Related tags
low carb nut free vegetarian passover
Nutrition per serving    (USDA % daily values)
CAL
562
FAT
102%
CHOL
65%
SOD
38%

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Ingredients for 4 servings

20 large pasta shells

1 can whole plum tomatoes (28 ounces), preferably San Marzano

3 tablespoons butter, melted

7-8 leaves basil, torn

Salt and freshly ground black pepper

2 tablespoons extra virgin olive oil (EVOO)

3 cloves garlic, finely chopped or grated

1 box chopped frozen spinach (10 ounces), defrosted or 3/4 pound fresh baby spinach, chopped

A few grates of fresh nutmeg

1 box frozen baby or regular artichoke hearts (10 ounces), defrosted and chopped

2 cups ricotta cheese

1/2 cup grated Parmigiano Reggiano cheese

Zest of 1 lemon

1 tablespoon thyme leaves, chopped

1 egg yolk, lightly beaten

1/4 cup flat-leaf parsley, chopped

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