Spinach and Cheese Stuffed Pasta Shells

Ingredients

• 32 jumbos pasta shells
• 2 cups ricotta cheese
• 2 packages frozen chopped spinach , 10 ounce
• 1 cup grated Parmesan cheese
• 2 tablespoons fennel seed
• 2 teaspoons dried basil
• 4 cloves garlic , minced
• salt and pepper to taste
• 3.5 cups spaghetti sauce

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   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.

3. 3

   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.

4. 4

   Spread 1/2 cup spaghetti sauce evenly over the bottom of a 9x13-inch baking dish.

5. 5

   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.

6. 6

   Cover the pan loosely with aluminum foil and bake in the preheated oven until heated through, about 30 minutes.