Recipe for Spinach- and Cheese- Stuffed Pasta Shells 
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Yield:
1
Ingredients:
Amount Ingredient
2 x 10 ounce pac frozen chopped spinach thawed
15 oz ricotta cheese
1 cup grated Parmesan (about 4 ounces)
2 tbl fennel seeds
2 tbl chopped fresh basil or 2 teaspoons dried crumbled
3 x garlic cloves minced
Salt and pepper
1/2 cup purchased marinara or spaghetti sauce
32 x jumbo pasta shells freshly cooked
Instructions:
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.

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