Cannelloni With Spinach And Pine Nuts

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Williams-Sonoma
Nutrition per serving    (USDA % daily values)
CAL
666
FAT
91%
CHOL
75%
SOD
91%

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Ingredients for 5 servings

8 oz. spinach, stemmed

2 cups ricotta cheese

1 egg

3/4 tsp. salt

1/4 tsp. freshly ground pepper

3 Tbs. chopped toasted pine nuts

1 jar (26 oz.) Williams-Sonoma Pecorino Romano Pasta Sauce

8 oz. fresh egg pasta sheets, cut into 10 pieces, each 4 by 6 inches, and cooked until just tender

1/3 cup grated Parmigiano-Reggiano cheese

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