SPINACH AND CHEESE STUFFED PASTA SHELLS
32 jumbo Pasta Shells 2 T. fresh Basil, chopped OR 2 tsp. dried
2 (10 oz) pkgs. frozen Chopped Spinach, thawed 3 cloves Garlic, minced
1 (15 oz) container Ricotta Cheese Salt and Pepper to taste
1 cup fresh grated Parmesan Cheese, divided 3 cups bottled Marinara Sauce
2 T. Fennel Seeds
Cook pasta shells following package directions, drain well and set aside. Squeeze spinach dry and put in large bowl. Add ricotta, ½ cup Parmesan, fennel, basil and garlic. Season with salt and pepper and stir to blend.
Spoon ½ cup marinara sauce evenly over bottom of 9 x 13 glass baking dish.
Fill each pasta shell with spinach mixture. Place shells, filling side up, in the dish. Spoon remaining sauce over shells. Sprinkle with remaining ½ cup Parmesan and cover loosely with foil.
Bake at 350 degrees for 30 minutes.