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Ingredients
- 283g frozen chopped spinach, thawed
- 425g ricotta cheese
- 110g grated Parmigiano cheese
- 2 tablespoons fennel seeds
- 2 tablespoons chopped fresh basil or 2 teaspoons dried, crumbled
- 3 garlic cloves, minced
- Salt and pepper
- 800ml tomato sauce
- 32 jumbo pasta shells, freshly cooked
- Additional grated Parmigiano cheese
Directions
- Squeeze spinach dry.
- Transfer spinach to large bowl. Add ricotta cheese, 120g Parmigiano cheese, fennel, basil and garlic to bowl.
- Season the mixture with salt and pepper; blend.
- Preheat oven to 180° c.
- Spoon 150ml 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 the remaining sauce over shells.
- Sprinkle with remaining Parmigiano cheese.
- Cover loosely with foil and bake until heated through, about 30 minutes.
- Serve, passing additional Parmigiano cheese separately. Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 259g | |
| Recipe makes 6 servings | |
| Calories 166 | |
| Calories from Fat 73 | 44% |
| Total Fat 8.21g | 10% |
| Saturated Fat 4.75g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 834mg | 35% |
| Potassium 741mg | 21% |
| Total Carbs 13.77g | 4% |
| Dietary Fiber 4.2g | 14% |
| Sugars 6.39g | 4% |
| Protein 11.96g | 19% |
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