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Preheat oven to 350F. Cook noodles according to directions. Drain, transfer to pan of cold water. Add 2 T. olive oil to prevent sticking. (I added this while cooking.) Combine remaining ingredients (except marinara sauce and reserved cheese) in medium bowl and mix well. Pour 2 cups marinara sauce in a 9x13 pan (or glass). Pat excess water from shells, fill with cheese, spinich mixture and lay in pan. Pour remaining sauce over shells and sprinkle with reserved cheese. Bake 15-20 minutes uncovered. (Note: I omitted egg and salt but increased Ricotta cheese to 2 cups and Mozzarella cheese to 2 cups in bowl - needed to fill 12 shells.
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|Serving Size: 1 Serving (171g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 20 (14%)|
|Amt Per Serving||% DV|
|Total Fat 2.2g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 34.1mg||10 %|
|Sodium 38mg||1 %|
|Potassium 83.6mg||2 %|
|Total Carbohydrate 25.5g||8 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 25.5g|
|Protein 5.3g||8 %|
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Calories per serving: 144
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