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Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Pasta Shells Stuffed with Spinach and Ricotta
Pasta Shells Stuffed with Spinach and Ricotta
(Conchiglie Ripiene con Spinaci e Ricotta)

12 oz box jumbo pasta shells
2 tsp extra virgin olive oil
1/2 tsp (jeeragam) cumin seeds
4 cloves garlic
1 cup chopped onion
4 cups frozen spinach, thawed and squeezed
Salt and pepper to taste
2 cups ricotta cheese
1 cup and 1.5 cups mozzarella cheese, divided
2 cups tomato sauce

Heat olive oil and add cumin seeds.

Add onions and garlic and saute until onions are done.

Add spinach, salt and pepper and saute for about 5 minutes.

Place the cooled spinach mixture in a bowl.

Add the ricotta and 1 cup mozzarella cheese and mix well.

Season with salt and pepper if needed.

Cook the jumbo shells according to the instructions.

Spread 1/2 cup sauce in a 9 by 13-inch pan.

Fill the shells and place them over the sauce.

Add 3/4 cup sauce over the stuffed shells.

Add about half a cup of mozzarella cheese over the sauce.

Place another layer of stuffed shells.

Add 3/4 cup of sauce and 1 cup of mozzarella cheese on top.

Cover and bake in a preheated 350F oven for 30 minutes and then for another 10 minutes uncovered. Serves 10-12.
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