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Export 12 ingredients for grocery delivery
Step 1
Preheat oven to 350F.
Step 2
Cook shells in a large pot of salted water for 2-3 minutes shy of package directions (just under al dente). Drain, rinse with cold water, and set aside.
Step 3
While the pasta is cooking, heat a large skillet over medium heat. Add the olive oil, then saute the onion along with ¼ teaspoon of salt until translucent, about 3-5 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently.
Step 4
Add the ground beef and ¼ teaspoon salt. Saute until browned and cooked through, breaking into small pieces, about 5-7 minutes. Drain any excess oil, if desired.
Step 5
Add the marinara sauce, stir to combine, then remove from heat.
Step 6
In a large bowl mix together ricotta, egg, spinach, 1 cup Italian cheese blend, ¼ cup parmesan, and ¼ teaspoon salt, stirring to combine.
Step 7
Once the shells are cooked and cooled, fill each shell (about 2 heaping tablespoons) with the ricotta-spinach mixture.
Step 8
Add half the beef marinara sauce to the bottom of a large baking dish, spreading to cover.
Step 9
Arrange the shells in the baking dish, then top with remaining beef marinara sauce and remaining 1 cup mozzarella and ¼ cup parmesan.
Step 10
Cover with foil and bake for 40 minutes, then uncover and bake an additional 5 minutes.
Step 11
Sprinkle with parsley, if using, and serve.
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