Title: Spinach- And Cheese- Stuffed Pasta Shells
Categories: March 1991
Yield: 1 servings

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

Squeeze spinach dry. Transfer spinach to large bowl. Add ricotta, 1/2 cup
Parmesan, fennel, basil and garlic to bowl. Season mixture with salt and
pepper; blend.

Preheat oven to 350F. 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.
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.

Bon Appetit March 1991

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