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Ricetta tradizionale, ripieno di ricotta, spinaci sbollentati e tritati, parmigiano grattugiato, poca ricotta salata, sale e pepe nero. adagiati su salsa di pomodoro, cipolla e basilico e salsa besciamell, spolverata generosa di parmigiano e in forno per 40 min. a 160 gradi - non copro ma giro un paio di volte e il sugo è abbondante.
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