Spinach- And Cheese-Stuffed Pasta Shells

Recipe Ingredients

2		Frozen chopped spinach - (10 oz ea) - thawed
15 oz	426g	Ricotta cheese
1 cup	237ml	Grated Parmesan - (abt 4 oz)
2 tablespoons	30ml	Fennel seeds
2 tablespoons	30ml	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	829ml	Purchased marinara or spaghetti sauce
32		Jumbo pasta shells - freshly cooked
		Additional grated Parmesan

Recipe Instructions

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.

Source:
Bon Appetit, March 1991

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