A stuffed shells recipe for magnificent jumbo pasta bursting with cheesy spinach filling.
Ingredients
- jumbo pasta shells: 32 piece
- ricotta cheese: 2 cups
- frozen chopped spinach: 2 packages (10 ounce packages, drained)
- Parmesan cheese: 1 cup (grated)
- fennel seed: 2 Tbsp
- basil: 2 tsp (dried)
- garlic: 4 clove (minced)
- salt and pepper: (to taste)
- ½ cups spaghetti sauce: 3 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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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.
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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.
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Spread 1/2 cup spaghetti sauce evenly over the bottom of a 9x13-inch baking dish.
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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.
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Cover the pan loosely with aluminum foil and bake in the preheated oven until heated through, about 30 minutes.
