Pasta Shells Stuffed With Spinach and Cheese

• 2 (10 ounce) packages frozen spinach, chopped and thawed
• 15 ounces ricotta cheese
• 1 cup parmesan cheese, grated
• 2 tablespoons fennel seeds
• 2 tablespoons fresh basil, chopped
• 3 garlic cloves, minced
• salt and pepper
• 3 12 cups tomato sauce
• 32 jumbo pasta shells, freshly cooked

1. Squeeze spinach dry.
2. Transfer spinach to large bowl.
3. Add ricotta cheese, 1/2 cup Parmigiano cheese, fennel, basil and garlic to bowl.
4. Season mixture with salt and pepper; blend.
5. Preheat oven to 350� F.
6. Spoon 1/2 cup marinara sauce evenly over bottom of 9 x 13 x 2-inch baking dish.
7. Fill each pasta shell with spinach mixture.
8. Place shells, filling side up, in dish.
9. Spoon remaining sauce over shells.
10. Sprinkle with remaining 1/2 cup Parmigiano cheese.
11. Cover loosely with foil and bake until heated through, about 30 minutes.
12. Serve, passing additional Parmigiano cheese separately.

frozen spinach, ricotta cheese, parmesan cheese, fennel seeds, fresh basil, garlic, salt, tomato sauce, pasta shells

Taken from www.food.com/recipe/pasta-shells-stuffed-with-spinach-and-cheese-393711 (may not work)