Spinach- And Cheese-Stuffed Pasta Shells

Spinach- And Cheese-Stuffed Pasta Shells
Spinach- And Cheese-Stuffed Pasta Shells

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2

    packages frozen chopped spinach - (10 oz ea) thawed

  • 15

    ounces ricotta cheese

  • 1

    cup grated Parmesan - (abt 4 oz)

  • 2

    tablespoons fennel seeds

  • 2

    tablespoons chopped fresh basil (or 2 tspns dried basil, crumbled)

  • 3

    garlic cloves minced

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 3 1/2

    cups purchased marinara or spaghetti sauce

  • 32

    jumbo pasta shells freshly cooked

  • Additional grated Parmesan

Directions

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. Preheat oven to 350 degrees. Spoon 1/2 cup marinara sauce evenly over bottom of 9- by 13- by 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 Parmesan. Cover loosely with foil and bake until heated through, about 30 minutes. Serve, passing additional Parmesan separately. This recipe yields 6 servings.

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