Name: Spinach and Cheese Stuffed Pasta Shells
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Jumbo pasta shells - 32; Ricotta cheese - 2 cups; Frozen chopped spinach, thawed and drained - 2 (10 ounce) packages; Grated Parmesan cheese - 1 cup; Fennel seed - 2 tablespoons; Dried basil - 2 teaspoons; Garlic, minced - 4 cloves; Salt and pepper to taste - 4 cloves; Spaghetti sauce - 3 ½ cups

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Spinach and Cheese Stuffed Pasta Shells

1. Jumbo pasta shells - 32

2. Ricotta cheese - 2 cups

3. Frozen chopped spinach, thawed and drained - 2 (10 ounce) packages

4. Grated Parmesan cheese - 1 cup

5. Fennel seed - 2 tablespoons

6. Dried basil - 2 teaspoons

7. Garlic, minced - 4 cloves

8. Salt and pepper to taste - 4 cloves

9. Spaghetti sauce - 3 ½ cups

How to cook deliciously - Spinach and Cheese Stuffed Pasta Shells

1. Stage

Preheat the oven to 350 degrees F (175 degrees C).

2. Stage

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. Stage

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. Stage

Spread 1/2 cup spaghetti sauce evenly over the bottom of a 9x13-inch baking dish.

5. Stage

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. Stage

Cover the pan loosely with aluminum foil and bake in the preheated oven until heated through, about 30 minutes.