Spinach- and cheese- stuffed pasta shells
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 10 ounce pac frozen chopped spinach; thawed | |
| 15 | ounces | Ricotta cheese |
| 1 | cup | Grated Parmesan; (about 4 ounces) |
| 2 | tablespoons | Fennel seeds |
| 2 | tablespoons | Chopped fresh basil or 2 teaspoons dried; crumbled |
| 3 | Garlic cloves; minced | |
| Salt and pepper | ||
| 3½ | cup | 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, ½ cup Parmesan, fennel, basil and garlic to bowl. Season mixture with salt and pepper; blend.
Preheat oven to 350F. Spoon ½ 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 ½ cup Parmesan. Cover loosely with foil and bake until heated through, about 30 minutes. Serve, passing additional Parmesan separately.
Serves 6.
Bon Appetit March 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.