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Meal: Spinach Stuffed Shells 
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Post Meal: Spinach Stuffed Shells
1 pack frozen chopped spinach
1 16oz container ricotta cheese
2 cups shredded mozzarella cheese
1 box jumbo shells
1 jar of your favorite marinara (or homemmade if you'd like)
1 tsp dried basil
2 cloves chopped garlic
1/4 cup olive oil

Preheat the oven to 350. Cook the spinach according to the directions and drain. Cook the shells according to the directions and drain In a large bowl, combine the ricotta cheese and 1 1/4 cup of the shredded mozzarella. Add the spinach to the cheese mixture and stir until completely incorporated. Suff each shell with the mixture. Using enough sauce to create a thin layer, coat the bottom of a 13x9 glass pan with sauce. Place teh stuffed shells into the pan. Pour the remainer of the sauce over the shells ensuring that most of the shells are at least "painted" with sauce (prevents the pasta from drying out in the oven). Sprinkle the remaining mozzarella cheese over the shells.

In a small skillet, combine the olive oil, garlic, and basil. Heat on medium heat (do not attempt to boil). Drizzle the mixture over the shells. Cover the pan with aluminum foil and bake for ~25 minutes or until the sauce in the pan starts to boil.

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