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Mix rikotta, bechamel sauce, chopped parsley,
pepper, parmesan, eggs.
Fill raw pasta shells with above mixture, place in
dish. Almost cover filled pasta shells with milk.
Pour tomato and basil sauce on top. If sauce is a
little bit runny the better. Remember, the past
is used raw in this recipe. Sprinkle more parmesan
on top and pop in the oven until pasta is cooked
through.
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