Recipe - Spinach- And Cheese- Stuffed Pasta Shells

2 10 ounce pac frozen chopped
spinach; thawed
15 ounce Ricotta cheese
1 cup Grated Parmesan; (about 4
ounces)
2 tablespoon Fennel seeds
2 tablespoon Chopped fresh basil or 2
teaspoons dried; crumbled
3 Garlic cloves; minced
Salt and pepper
3 One half cup Purchased marinara or
spaghetti sauce
32 Jumbo pasta shells; freshly
cooked
Additional grated Parmesan

Squeeze spinach dry. Transfer spinach to large bowl. Add ricotta, One half cup
Parmesan, fennel, basil and garlic to bowl. Season mixture with salt and
pepper; blend.

Preheat oven to 350F. Spoon One half cup marinara sauce evenly over bottom of
9x13x2inch baking dish. Fill each pasta shell with spinach mixture. Place
shells, filling side up, in dish. Spoon remaining sauce over shells.
Sprinkle with remaining One half cup Parmesan. Cover loosely with foil and bake
until heated through, about 30 minutes. Serve, passing additional Parmesan
separately.

Serves 6.

Bon Appetit March 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.