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Spinach and Cheese Stuffed Pasta Shells

SUBMITTED BY: KITKATY  PHOTO BY: Alice 

"Magnificent jumbo pasta shells stuffed to bursting with cheesy spinach filling."
Spinach and Cheese Stuffed Pasta Shells Recipe
RECIPE RATING:
This recipe has been rated 86 times with an average star rating of 4.2
Read Reviews (66)
PREP TIME  20 Min
COOK TIME  1 Hr
READY IN  1 Hr 20 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 32 jumbo pasta shells
  • 2 cups ricotta cheese
  • 2 (10 ounce) packages frozen chopped spinach, thawed and drained
  • 1 cup grated Parmesan cheese
  • 2 tablespoons fennel seed
  • 2 teaspoons dried basil
  • 4 cloves garlic, minced
  • salt and pepper to taste
  • 3 1/2 cups spaghetti sauce

What to Drink?
Wine Sangiovese

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. Spread 1/2 cup marinara sauce evenly over the bottom of a 9x13 inch baking dish.
  5. 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.
  6. Cover the pan loosely with aluminum foil and bake in preheated oven until heated through; about 30 minutes.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed on Jan. 15, 2004 by FOXWORTH33 
This recipe was awesome both times that I made it. The first time I made them they turned out... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed on Jan. 15, 2004 by TRIPLEJ28 
We love this dish! Had never tried the fennel seed - that was yummy! I added about 1 cup... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed on Apr. 3, 2004 by GUYCHEF 
Simple to make and very good. This recipe is very flexible and additional ingredients can be... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed on Jan. 24, 2006 by Renee 
Wish I had read the reviews first - I definitely would have either left out the fennel seeds... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed on May 1, 2003 by Nadia 
Excellent! I made a few changes...... One box of jumbo shells made 4 dinners for my husband... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed on Dec. 12, 2005 by Deb 
Based on some other responses I motified this recipe & removed the fennel seeds, added one... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed on Jan. 24, 2003 by Franny 
great! I made a few adjustments to suit our taste but my husband and kids said to add it to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed on Nov. 29, 2006 by Cacki 
I used one pkg of spinach, and left out the fennel. Yummy! My vegetarian daughter loved them! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed on Jan. 6, 2004 by SJB1203 
This was so easy! They were delicious. I melted some shredded mozzerella on top the last 5... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed on Jan. 6, 2004 by CMWOOTEN44 
As good as the restaurant's! The garlic was a little strong, however. Will use less next time. MORE

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Nutritional Information
Spinach and Cheese Stuffed Pasta Shells

Servings Per Recipe: 6

Amount Per Serving

Calories: 663

  • Total Fat: 20.7g
  • Cholesterol: 55mg
  • Sodium: 1063mg
  • Total Carbs: 86.8g
  •     Dietary Fiber: 8g
  • Protein: 32.8g

VIEW DETAILED NUTRITION

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