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This dish makes use of leftovers from our Ricotta and Spinach Stuffed Shells recipe.

Whole Living, March 2011

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Servings:
4
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Ingredients

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Directions

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  • Heat oven to 350 degrees. Whisk eggs and season with salt and pepper. Stir in tomato sauce.

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  • Heat an 8-inch skillet over medium-low heat. Brush with olive oil. Pour in egg mixture and cook until edges begin to set, 2 to 3 minutes.

  • Arrange shells in egg mixture and cover with foil. Transfer to oven and bake until just set in the middle, 20 to 22 minutes.

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