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Spinach and Cheese Stuffed Pasta Shells

SUBMITTED BY: KITKATY PHOTO BY: Sam84jo

"Magnificent jumbo pasta shells stuffed to bursting with cheesy spinach filling."
RECIPE RATING:
The reviewer gave this recipe 61 stars. This recipe average a 4.2 star rating.
Read Reviews (47)
PREP TIME  20 Min
COOK TIME  1 Hr
READY IN  1 Hr 20 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 32 jumbo pasta shells
  • 2 cups ricotta cheese
  • 2 (10 ounce) packages frozen chopped spinach, thawed and drained
  • 1 cup grated Parmesan cheese
  • 2 tablespoons fennel seed
  • 2 teaspoons dried basil
  • 4 cloves garlic, minced
  • salt and pepper to taste
  • 3 1/2 cups spaghetti sauce

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Squeeze spinach dry. Combine spinach, ricotta, 1/3 cup Parmesan cheese, fennel, basil and garlic in a large mixing bowl. Season with salt and pepper; mix well.
  4. Spread 1/2 cup marinara sauce evenly over the bottom of a 9x13 inch baking dish.
  5. 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.
  6. Cover the pan loosely with aluminum foil and bake in preheated oven until heated through; about 30 minutes.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 15, 2004 by FOXWORTH33
This recipe was awesome both times that I made it. The first time I made them they turned out... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 3, 2004 by GUYCHEF
Simple to make and very good. This recipe is very flexible and additional ingredients can be... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 15, 2004 by TRIPLEJ28
We love this dish! Had never tried the fennel seed - that was yummy! I added about 1 cup... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 24, 2006 by Renee
Wish I had read the reviews first - I definitely would have either left out the fennel seeds... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 1, 2003 by Nadia
Excellent! I made a few changes...... One box of jumbo shells made 4 dinners for my husband... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 24, 2003 by Franny
great! I made a few adjustments to suit our taste but my husband and kids said to add it to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 6, 2004 by SJB1203
This was so easy! They were delicious. I melted some shredded mozzerella on top the last 5... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 29, 2006 by Cacki
I used one pkg of spinach, and left out the fennel. Yummy! My vegetarian daughter loved them! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 12, 2005 by Deb
Based on some other responses I motified this recipe & removed the fennel seeds, added one... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 6, 2004 by CMWOOTEN44