Spinach- and Cheese- Stuffed Pasta Shells
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- salt and pepper
- 15 ounces ricotta cheese
- 2 tablespoons fennel seeds
- 3 garlic cloves, minced
- Carbohydrate 87 g(29%)
- Cholesterol 52 mg(17%)
- Fat 18 g(28%)
- Fiber 9 g(35%)
- Protein 32 g(64%)
- Saturated Fat 10 g(48%)
- Sodium 1047 mg(44%)
- Calories 639
Preparation 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 350°F. 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.
Preparation 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 350°F. 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.
