Pasta Shells Stuffed With Spinach and Cheese |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
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YESS. 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.
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