Spinach and Cheese Stuffed Pasta Shells
You can never have too many main course recipes, so give Spinach and Cheese Stuffed Pasta Shells a try. One portion of this dish contains about 27g of protein, 17g of fat, and a total of 439 calories. This recipe covers 34% of your daily requirements of vitamins and minerals. This recipe serves 6. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes. A mixture of parmesan cheese, fennel seed, garlic, and a handful of other ingredients are all it takes to make this recipe so delicious.
Instructions
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of salted water to boil, gently place pasta shells in boiling water; bring water back to boil. Cook until noodles are just tender; drain well.
Combine spinach, ricotta, 1/3 cup Parmesan cheese, fennel, basil and garlic in a large mixing bowl. Season with salt and pepper; mix well.
Spread 1/2 cup marinara sauce evenly over the bottom of a 9x13 inch baking dish.
Fill each pasta shell with the spinach cheese mixture. Arrange the shells, filling side up in the baking dish. Spoon remaining marinara sauce over the shells.
Sprinkle remaining Parmesan cheese on top of the shells.
Cover the pan loosely with aluminum foil and bake in preheated oven until heated through; about 30 minutes.