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  • 10 oz (300 g) small shell pasta
  •  1 19 oz-can (540 mL) Italian seasoned stewed tomatoes
  •  1 28 oz-can (796 mL) crushed/ground tomatoes
  •  1 lb (454 g) ground beef, browned
  •  3 cups (750 mL) frozen chopped spinach or kale, well drained
  •  1 tsp (5 mL) EACH dried oregano and basil, or 2 tsp (10 mL) Italian seasoning
  •  ½ tsp (2 mL) salt
  •  1 cup (250 mL) ricotta
  • 1 cup (250 mL) shredded mozzarella


  1. Cook pasta according to package directions; drain and set aside.
  2. Brown ground beef in medium skillet. Drain extra fat, if desired.
  3. Meanwhile, heat stewed tomatoes in Dutch oven, over medium heat, breaking up with wooden spoon. Stir in crushed tomatoes, ground beef, spinach, oregano, basil and salt; bring to a simmer and heat through. Stir in ricotta.
  4. Stir in cooked pasta. Transfer mixture to a lightly oiled 9 x 13-inch casserole; top with cheese and bake in 350°F (180°C) oven until bubbly, 15 to 20 minutes.

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