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My review
Spinach and Cheese Stuffed Pasta Shells
6
KITKATY
"Magnificent jumbo pasta shells stuffed to bursting with cheesy spinach filling."
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Ingredients
1 h 20 m servings 703Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- 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.
- 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.
- 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.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 146195 Ratings
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Most helpful positive review
4/3/2004
Simple to make and very good. This recipe is very flexible and additional ingredients can be added to suit individual preferences. I do agree the fennel seeds really add something. The next time...
Most helpful critical review
3/6/2010
This is a very easy recipe that is actually pretty good. I made a few modifications -and next time I will make a few more. I like spinach but the spinach very much overwhelmed the ricotta chees...
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4/3/2004
Simple to make and very good. This recipe is very flexible and additional ingredients can be added to suit individual preferences. I do agree the fennel seeds really add something. The next time...
12/23/2003
We love this dish! Had never tried the fennel seed - that was yummy! I added about 1 cup grated mozzarella to the cheese mixture as well as a beaten egg (just think it binds the filling a littl...
9/18/2001
This recipe was awesome both times that I made it. The first time I made them they turned out so well that I made them again the next day and froze the bunch for ready made suppers. They froze...
3/6/2010
This is a very easy recipe that is actually pretty good. I made a few modifications -and next time I will make a few more. I like spinach but the spinach very much overwhelmed the ricotta chees...
12/12/2005
Based on some other responses I motified this recipe & removed the fennel seeds, added one beaten egg & 1 C shredded moz. cheese. Also I cut spinach in half. Served them for a ladies lunch & ...
11/4/2002
Excellent! I made a few changes...... One box of jumbo shells made 4 dinners for my husband and I (5 shells each). I used 2 tubs of ricotta, only 2 cloves of garlic, 2 packages of spinach and 2 ...
1/24/2006
Wish I had read the reviews first - I definitely would have either left out the fennel seeds or added less. Otherwise, It was excellent! Next time, I'll buy 1 box of 24 shells for the receipe an...
4/14/2000
great! I made a few adjustments to suit our taste but my husband and kids said to add it to the list, it's a winner! Note: I remove the fennel seed and add a italian seasoning instead of ...
11/29/2006
I used one pkg of spinach, and left out the fennel. Yummy! My vegetarian daughter loved them!