INGREDIENTS
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½ cup thawed frozen chopped spinach
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1 egg
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1 container (15oz) whole milk ricotta cheese
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1¼ cups shredded mozzarella cheese, about 5 oz.
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1 tsp. fennel seeds, crushed
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1 jar (24 oz) marinara pasta sauce
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2 pkgs 1 lb each frozen breaded Italian -style eggplant cutlets
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fresh basil sprig, optional