Spinach- and Cheese-Stuffed Pasta Shells

30 Nov

20 ounces chopped spinach
15 ounces ricotta cheese
1 cup (about 4 ounces) grated Parmesan
2 tablespoons fennel seeds
2 tablespoons chopped fresh basil or 2 teaspoons dried, crumbled
3 garlic cloves, minced
Salt and pepper
3 1/2 cups purchased marinara or spaghetti sauce
32 jumbo pasta shells, freshly cooked

Additional grated Parmesan

Place spinach in large bowl. Add ricotta, 1/2 cup Parmesan, fennel, basil and garlic to bowl. Season mixture with salt and pepper; blend.

Preheat oven to 350°F. Spoon 1/2 cup marinara sauce evenly over bottom of 9x13x2-inch baking dish. Fill each pasta shell with spinach mixture. Place shells, filling side up, in dish. Spoon remaining sauce over shells. Sprinkle with remaining 1/2 cup Parmesan. Cover loosely with foil and bake until heated through, about 30 minutes. Serve, passing additional Parmesan separately.

submitted by Amy Dawson from Bon Appétit | March 1991


One Response to “Spinach- and Cheese-Stuffed Pasta Shells”

  1. 4dawsons November 30, 2008 at 8:52 pm #

    I used homemade tomato sauce, and because my 4 year old son was going through a phase of hating all things “leafy” I pureed the spinach right into the cheese mixture. He thought these were the greatest things he had ever tasted and loved the pale green color. I also left out the fennel seeds.

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