GOYA JUMBO SQUID IN MARINERA SAUCE 4OZ

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Instructions. Preheat the oven to 375 degrees F. Coat a 9"x13" baking pan with cooking spray. Spread 1 1/2 cups of the marinara sauce in an even layer in the bottom of the pan. Place the ricotta cheese, 1 1/2 cups of mozzarella cheese, Italian seasoning, egg, salt, pepper and parmesan cheese in a bowl. Stir to combine.

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Preheat the oven to 350 degrees. Cook Pasta Shells according to the package directions and place them on a cookie sheet. Saute the ground beef in a large skillet over medium heat until browned.

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Heat oil in a large skillet. Add onion and cook until tender about 3-4 minutes. Add in garlic and cook for an additional minute. Add the spinach and cook until wilted, about 2 minutes. Transfer the spinach mixture to a large bowl and add in ricotta, mozzarella, Parmesan, egg, salt and pepper. Stir to combine.

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Combine ricotta cheese, egg, herbs, garlic, Parmesan cheese, Mozzarella cheese, and seasoning in a mixing bowl. Use a fork to mix everything well, until all ingredients are evenly incorporated throughout. Spread about 3 cups of marinara sauce over the bottom of the 9×13 baking dish and spread it evenly.

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Stuff shells with 2 tbsp filling per shell - use small spoon or hands. Place each shell on top of the marinara. Cover with aluminum foil and Bake at 400 for 20 min. In skillet, melt 1 Tbsp butter - add breadcrumbs - stir until toasty brown 1-2 min - spoon into a small bowl and set aside.

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Preheat the oven to 375 degrees F. Coat a 9"x13" baking pan with cooking spray. Spread 1 1/2 cups of the marinara sauce in an even layer in the bottom of the pan. Place the ricotta cheese, 1 1/2 cups of mozzarella cheese, Italian seasoning, egg, salt, pepper and parmesan cheese in a bowl. Stir to combine.

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Preheat oven to 350 F. Heat a medium-large saute pan on medium heat. Add in sausage and cook for 8-10 minutes, or until browned and cooked through. Add in sauce and stir together. Bring sauce/sausage mixture to a small simmer and remove from heat. Transfer sausage marinara mixture to a large casserole dish.

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Cheese Filling: In a large bowl, add 15 oz ricotta cheese, 2 cups mozzarella, 1/3 cup parmesan, 1 egg, 1/4 cup parsley, 1/2 tsp salt and 1/4 tsp black pepper. Stir until well combined. Stuff Shells: Use about 1/2 ice cream scoop or just until filled (do not overstuff). Place them in the casserole over the marinara sauce in a single layer.

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Cook the shells: Cook the pasta shells in salted water four minutes shy of package instructions. Combine the stuffing ingredients: In a large bowl, combine and stir together two cups of mozzarella cheese, ricotta cheese, parmesan cheese, Italian seasoning, egg, and basil. Spread marinara sauce on the bottom: Spread 12 oz of the marinara sauce.

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For the jumbo meatballs: Preheat the oven to 425 degrees F / 220 C. Prep a baking sheet with parchment paper and reserve to the side. Make a panade. In a large mixing bowl, add the cubed or torn bread. Cover with buttermilk and using clean hands or a fork, briefly toss to combine.

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Preheat oven to 350°F; bring a large pot of water to a boil. Cook shells according to package directions. Drain & toss with olive oil; place on sheet tray to cool. Spray 13" x 9" glass baking dish with non-stick cooking spray. Spread 1 cup marinara sauce in baking dish. In a large bowl combine: ricotta, 1 1/2 cups mozzarella, 1/2 cup parmesan.

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Mix Beef and Cheeses - Add the Ricotta, Mozzarella, Parmesan, egg, yolks, and basil (if using) to the bowl and stir to combine. Mix Marinara Ingredients - In a separate bowl, mix tomato sauce, sugar, seasoning, and basil (if using). Stuff the Shells and Assemble In Dish - Add a thin layer of the marinara sauce to the bottom of the casserole dish.

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Preheat the oven to 375 degrees F. Mix together the ricotta, mozzarella, Parmigiano-Reggiano, parsley and egg in a large bowl until well combined and uniform. Season liberally with salt and pepper.

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Simmer the sauce for 15-30 minutes, or until it has thickened. Stir occasionally. Once it has thickened, taste and add more salt if needed. Remove the basil sprigs and set the sauce aside. To make the stuffed pasta shells, preheat the oven to 375 degrees F. Add the pasta shells to a large pot of boiling salted water.