Spinach and Cheese Stuffed Pasta Shells
Description
A stuffed shells recipe for magnificent jumbo pasta bursting with cheesy spinach filling.
Ingredients
•
32 jumbo pasta shells
•
2 cups ricotta cheese
•
2 (10 ounce) packages frozen chopped spinach, thawed and drained
•
1 cup grated Parmesan cheese
•
2 tablespoons fennel seed
•
2 teaspoons dried basil
•
4 cloves garlic, minced
•
salt and pepper to taste
•
3 1/2 cups spaghetti sauce
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Bring a large pot of salted water to a boil. Gently place pasta shells in boiling water; return water to a boil. Cook until shells are just tender; drain well.
3
Squeeze spinach dry and place in a large mixing bowl. Add ricotta, 1/3 cup Parmesan cheese, fennel, basil, and garlic. Season with salt and pepper; mix well.
4
Spread 1/2 cup spaghetti sauce evenly over the bottom of a 9x13-inch baking dish.
5
Fill each pasta shell with spinach-cheese mixture. Arrange shells, filling-side up, in the baking dish. Spoon remaining spaghetti sauce over shells. Sprinkle remaining Parmesan cheese on top of shells.
6
Cover the pan loosely with aluminum foil and bake in the preheated oven until heated through, about 30 minutes.