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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

Nutrition Info

702.9 calories carbohydrate: 94.9 g cholesterol: 59.4 mg fat: 21.3 g fiber: 10.2 g protein: 33 g saturatedFat: 11 g servingSize: - sodium: 1004 mg sugar: 15.7 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of salted water to boil, gently place pasta shells in boiling water, bring water back to boil. Cook until noodles are just tender, drain well.
Squeeze spinach dry. Combine spinach, ricotta, 1/3 cup Parmesan cheese, fennel, basil and garlic in a large mixing bowl. Season with salt and pepper, mix well.
Spread 1/2 cup marinara sauce evenly over the bottom of a 9x13 inch baking dish.
Fill each pasta shell with the spinach cheese mixture. Arrange the shells, filling side up in the baking dish. Spoon remaining marinara sauce over the shells. Sprinkle remaining Parmesan cheese on top of the shells.
Cover the pan loosely with aluminum foil and bake in preheated oven until heated through, about 30 minutes.

6 servings

Magnificent jumbo pasta shells stuffed to bursting with cheesy spinach filling.