| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
March 1991 |
1 |
servings |
INGREDIENTS
| 2 |
|
10 ounce pac frozen chopped spinach; thawed |
| 15 |
oz |
Ricotta cheese |
| 1 |
c |
Grated Parmesan; (about 4 ounces) |
| 2 |
tb |
Fennel seeds |
| 2 |
tb |
Chopped fresh basil or 2 teaspoons dried; crumbled |
| 3 |
|
Garlic cloves; minced |
|
|
Salt and pepper |
| 3 1/2 |
c |
Purchased marinara or spaghetti sauce |
| 32 |
|
Jumbo pasta shells; freshly cooked |
|
|
Additional grated Parmesan |
INSTRUCTIONS
Squeeze spinach dry. Transfer spinach to large bowl. Add ricotta, 1/2 cup
Parmesan, fennel, basil and garlic to bowl. Season mixture with salt and
pepper; blend.
Preheat oven to 350F. Spoon 1/2 cup marinara sauce evenly over bottom of
9x13x2-inch baking dish. Fill each pasta shell with spinach mixture. Place
shells, filling side up, in dish. Spoon remaining sauce over shells.
Sprinkle with remaining 1/2 cup Parmesan. Cover loosely with foil and bake
until heated through, about 30 minutes. Serve, passing additional Parmesan
separately.
Serves 6.
Bon Appetit March 1991
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