Pasta Shells Stuffed With Spinach and Cheese
- Ready In:
- 40mins
- Ingredients:
- 9
- Yields:
-
8 serve
- Serves:
- 8
ingredients
- 2 (10 ounce) packages frozen spinach, chopped and thawed
- 15 ounces ricotta cheese
- 1 cup parmesan cheese, grated
- 2 tablespoons fennel seeds
- 2 tablespoons fresh basil, chopped
- 3 garlic cloves, minced
- salt and pepper
- 3 1⁄2 cups tomato sauce
- 32 jumbo pasta shells, freshly cooked
directions
- Squeeze spinach dry.
- Transfer spinach to large bowl. Add ricotta cheese, 1/2 cup Parmigiano cheese, fennel, basil and garlic to bowl.
- Season mixture with salt and pepper; blend.
- Preheat oven to 350� F.
- Spoon 1/2 cup marinara sauce evenly over bottom of 9 x 13 x 2-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 Parmigiano cheese.
- Cover loosely with foil and bake until heated through, about 30 minutes.
- Serve, passing additional Parmigiano cheese separately.
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