Fennel seeds add a flavorful new twist to this vegetarian main course.
2 10-ounce packages frozen chopped spinach, thawed
15 ounces ricotta cheese
1 cup (about 4 ounces) grated Parmesan
2 tablespoons fennel seeds
2 tablespoons chopped fresh basil or 2 teaspoons dried, crumbled
3 garlic cloves, minced
Salt and Pepper to taste
3 ½ cups Pastorelli Marinara or Spaghetti Sauce
32 jumbo pasta shells, freshly cooked
Additional grated Parmesan
Serves 6
Squeeze spinach dry. Transfer spinach to large bowl. Add ricotta, ½ cup Parmesan, fennel, basil and garlic to bowl. Season mixture with salt and pepper; blend.
Preheat oven to 350°F. Spoon ½ cup marinara to spaghetti 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 ½ cup Parmesan. Cover loosely with foil and bake until heated through, about 30 minutes. Serve, passing additional Parmesan separately.
