posted by DBR 04-17-100 8:17 AM
From THE ADVOCATE, Baton Rouge, LA
Spinach Stuffed Pasta Shells
2 (10-oz.) pkgs. frozen chopped spinach, thawed and drained
15 ozs. ricotta cheese
1 cup (4 ozs.) grated Parmesan cheese, divided
2 tbls. fennel seeds
2 tbls. chopped fresh basil (or 2 tsps. dried, crumbled basil)
3 cloves garlic, minced
Salt and black pepper, to taste
3 1/2 cups marinara or spaghetti sauce of choice
32 jumbo pasta shells, freshly cooked
Additional grated Parmesan cheese
Squeeze spinach dry. Transfer to large bowl. Add ricotta, 1/2 cup Parmesan, fennel, basil, and garlic. Season mixture with salt and pepper and blend well.
Preheat oven to 350 degrees. 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 and sprinkle with remaining 1/2 cup Parmesan.
Cover loosely with foil and bake until heated through, about 30 minutes.
Serve, passing additional Parmesan separately.
Serves 6 to 8.