Description
Magnificent jumbo pasta shells stuffed to 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 ½ cups spaghetti sauce
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- Spread 1/2 cup spaghetti sauce evenly over the bottom of a 9×13-inch baking dish.
- 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.
- Cover the pan loosely with aluminum foil and bake in the preheated oven until heated through
- about 30 minutes.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 6