Spinach- and Cheese- Stuffed Pasta Shells |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Fennel seeds add a flavorful new twist to this vegetarian main course. Ingredients:
2 10-ounce packages frozen chopped spinach, thawed |
15 ounces ricotta cheese |
1 cup (about 4 ounces) grated parmesan |
2 tablespoons fennel seeds |
2 tablespoons chopped fresh basil or 2 teaspoons dried, crumbled |
3 garlic cloves, minced |
salt and pepper |
3 1/2 cups purchased marinara or spaghetti sauce |
32 jumbo pasta shells, freshly cooked |
additional grated parmesan |
Directions:
1. Squeeze spinach dry. Transfer spinach to large bowl. Add ricotta, 1/2 cup Parmesan, fennel, basil and garlic to bowl. Season mixture with salt and pepper; blend.
2. Preheat oven to 350°F. Spoon 1/2 cup marinara sauce evenly over bottom of 9x13x2-inch baking dish. Fill each pasta shell with spinach mixture. Place shells, filling side up, in dish. Spoon remaining sauce over shells. Sprinkle with remaining 1/2 cup Parmesan. Cover loosely with foil and bake until heated through, about 30 minutes. Serve, passing additional Parmesan separately.
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