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Ingredients
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32 jumbo pasta shells
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2 cups ricotta cheese
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2 (10 ounce) packages frozen chopped spinach, thawed and drained
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1 cup grated Parmesan cheese
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2 tablespoons fennel seed
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2 teaspoons dried basil
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4 cloves garlic, minced
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salt and pepper to taste
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3 ½ cups spaghetti sauce
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Bring a large pot of salted water to a boil. Gently place pasta shells in boiling water; return water to a boil. Cook until shells are just tender; drain well.
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Squeeze spinach dry and place in a large mixing bowl. Add ricotta, 1/3 cup Parmesan cheese, fennel, basil, and garlic. Season with salt and pepper; mix well.
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Spread 1/2 cup spaghetti sauce evenly over the bottom of a 9x13-inch baking dish.
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Fill each pasta shell with spinach-cheese mixture. Arrange shells, filling-side up, in the baking dish. Spoon remaining spaghetti sauce over shells. Sprinkle remaining Parmesan cheese on top of shells.
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Cover the pan loosely with aluminum foil and bake in the preheated oven until heated through, about 30 minutes.
Nutrition Facts (per serving)
| 703 | Calories |
| 21g | Fat |
| 95g | Carbs |
| 33g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 703 | |
| % Daily Value * | |
| Total Fat 21g | 27% |
| Saturated Fat 11g | 55% |
| Cholesterol 59mg | 20% |
| Sodium 1004mg | 44% |
| Total Carbohydrate 95g | 35% |
| Dietary Fiber 10g | 36% |
| Total Sugars 16g | |
| Protein 33g | 66% |
| Vitamin C 20mg | 22% |
| Calcium 531mg | 41% |
| Iron 8mg | 42% |
| Potassium 1315mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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