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.


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