Fennel seeds add a flavorful new twist to this vegetarian main course.

Serves 6.

INGREDIENTS

  • 2 10-ounce packages frozen chopped spinach, thawed
  • 15 ounces ricotta cheese
  • 1 cup (about 4 ounces) grated parmesan
  • 2 tablespoons fennel seeds
  • 2 tablespoons chopped fresh basil or 2 teaspoons dried, crumbled
  • 3 garlic cloves, minced
  • salt and pepper

  • 3 1/2 cups purchased marinara or spaghetti sauce

  • 32 jumbo pasta shells, freshly cooked
  • additional grated parmesan

    DIRECTIONS

    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 350°F. Spoon 1/2 cup marinara sauce evenly over bottom of 9×13x2-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.