Stuffed Shells With Homemade Ricotta And Spinach

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The Naptime Chef


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1 batch Jennifer Perrillo’s Homemade Ricotta OR

2 c. fresh ricotta bought at the store

2 28oz. cans crushed tomatoes, with juices

6 T. butter, unsalted

1 medium onion, peeled and cut in half

2 T. dried basil, or 1 T. fresh basil, torn

2 t. Kosher Salt

A good crank or two of black pepper

1 1lb. large shell pasta

10 oz. chopped spinach, (fresh or frozen), dried

½ c. Parmesan cheese

2 c. good fresh ricotta (homemade or store bought)

Crank of good pepper

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