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Jumbo Shells with Ricotta Cheese and Spinach
Conchiglioni con Ricotta e Spinaci

Ease of preparation:  

Prep Time: 35 minutes

Cook time: 30 minutes

Servings: 4-6

Regions: Toscana

Wine pairing: Red

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Ingredients

1/2 box (20 shells)BARILLA Jumbo Shells
1 jarBARILLA Italian Baking Sauce
1 tablespoonextra virgin olive oil
2bacon slices, chopped
1 cupchopped onion
1 bag (10 ounces)fresh baby spinach, trimmed
3 cupsricotta cheese
1/2 teaspoonsalt
1/8 teaspoonfreshly ground black pepper
1/3 cupfreshly grated Parmigiano cheese


PREHEAT oven to 350 degrees.
COOK Jumbo Shells according to package directions; drain. Cover and set aside.
HEAT oil in large skillet over medium heat. Add bacon and onion; cook 4 to 5 minutes or until lightly browned, stirring frequently. Add spinach and stir until wilted. Remove from heat; stir in ricotta cheese, salt and pepper.
RESERVE 1 cup of Italian Baking Sauce; pour remainder into 13x9-inch baking dish. Fill shells with spinach mixture; place in dish. Pour remaining Sauce over Jumbo Shells; cover with foil.
BAKE for 30 minutes or until thoroughly heated. Sprinkle with Parmigiano cheese; broil 3 to 5 minutes or until lightly browned.



Add 1/4 teaspoon ground nutmeg with seasonings.


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