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

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.