LibreRecipes

Spinach- and Cheese- Stuffed Pasta Shells

Rating

Calories

637.0

Protein

32.0

Sodium

1435.0

Fat

18.0

Fennel seeds add a flavorful new twist to this vegetarian main course.

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

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°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.