Spinach and Cheese Stuffed Pasta Shells
Recipe by Katherine Denning from allrecipes.com
Dinner 1 Hr. 5 Mins.
Ingredients
6
6 servings
- •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
- •3.5 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 9x13-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.
Nutritional Facts
Per 6 servings
- Calories: 703
- Carbohydrate: 95g
- Fat: 21g
- Fiber: 10g
- Protein: 33g
- Sugar: 16g
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