Rate this recipe
0/5
(0 Votes)
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
Details
Servings 6
Preparation
Step 1
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.
You'll also love
- Irish Root Vegetable and Squash... 0/5 (0 Votes)
- HONEY GARLIC BUTTER SALMON IN FOIL 0/5 (0 Votes)
- Quick Farmer's Market Pasta 0/5 (0 Votes)
- Stir Fried Sesame Shrimp and... 0/5 (0 Votes)
Review this recipe