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- Pasta Ripiena con Spinaci e Formaggio
- (Pasta Shells Stuffed with Spinach and Cheese)
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- Ingredients:
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- Two 10-ounce packages frozen chopped spinach, thawed
15 ounces ricotta cheese
1 cup (about 4 ounces) grated Parmesan cheese
2 tablespoons fennel seeds
2 tablespoons chopped fresh basil or 2 teaspoons dried, crumbled
3 garlic cloves, minced
Salt and pepper
3 and 1/2 cups marinara or tomato sauce
32 jumbo pasta shells, freshly cooked
Additional grated Parmesan cheese
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- Directions:
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- Squeeze spinach dry. Transfer spinach to large bowl. Add ricotta cheese, 1/2 cup Parmesan cheese, 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 9 x 13 x 2-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 cheese.
Cover loosely with foil and bake until heated through, about 30 minutes.
Serve, passing additional Parmesan cheese separately. Serves 6.
That's it!
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