Pasta Shells Stuffed With Spinach and Cheese

YESS.

• Ready In: 40 mins
• Serves: 8
• Yields: 8 serve

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

1. Squeeze spinach dry.
2. Transfer spinach to large bowl. Add ricotta cheese, 1/2 cup Parmigiano cheese, fennel, basil and garlic to bowl.
3. Season mixture with salt and pepper; blend.
4. Preheat oven to 350� F.
5. Spoon 1/2 cup marinara sauce evenly over bottom of 9 x 13 x 2-inch baking dish.
6. Fill each pasta shell with spinach mixture.
7. Place shells, filling side up, in dish.
8. Spoon remaining sauce over shells.
9. Sprinkle with remaining 1/2 cup Parmigiano cheese.
10. Cover loosely with foil and bake until heated through, about 30 minutes.
11. Serve, passing additional Parmigiano cheese separately.