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How to Fill Pasta for Stuffed Shells

1 pacote de macarrão concha grande 250g de ricota 1 copo de requeijão ervas à gosto 100g tomate seco 100g cenoura queijo ralado parmesão e azeite para cobrir (opcional) Cozinhar o macarrão e deixar al dente. Separado misturar a ricota, requeijão, ervas e cenoura. Coloque a pasta num saco plástico. Com o macarrão já cozido, abrir as conchas, colocar a pasta de queijo e por cima pedaços de tomate seco. Num refratário (untado com azeite), levar ao forno. 6 a 7 min.

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Spinach Enchiladas... my FAVORITE enchiladas in the world. I add regular onion, jalapenos, red pepper & I double the amount of spinach in addition to what the recipe calls for. I also use FF cottage cheese blended in a food processor to make it smooth instead of ricotta to lighten in up a little. Instead of a red enchilada sauce, I use green & instead of mixing the sour cream inside the enchiladas, I mix it w/ the enchilada sauce & pour it over the top.

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