Sunday, March 4, 2012

Spinach Ricotta Stuffed Shells

32 jumbo pasta shells
2- 15 oz containers of Store Bought Ricotta cheese or homemade Ricotta
2- (10 ounce) packages frozen chopped spinach, thawed and drained
1 cup grated Parmesan cheese
2 tablespoons fennel seed
2 tablespoons fresh chopped parsley
4 cloves garlic, finely minced
salt and pepper to taste
Mozzarella cheese shredded

Preheat oven to 350 degrees.
Bring a large pot of salted water to boil, gently place pasta shells in boiling water; bring water back to boil. Cook until pasta until tender, drain.

Squeeze spinach dry. Combine spinach, ricotta, 1/3 cup Parmesan cheese, fennel, parsley and garlic in a large mixing bowl. Season with salt and pepper; mix well.
Spread Traditional Sunday Sauce (or your favorite sauce)  evenly over the bottom of a 9x13 inch baking dish.
Fill each pasta shell with the spinach cheese mixture. Arrange the shells, filling side up in the baking dish. Spoon remaining Traditional Sunday Sauce over the shells. Sprinkle remaining mozzarella cheese on top of the shells.
Cover the pan loosely with aluminum foil and bake in preheated oven until heated through; about 30 minutes.  You can also fill the shells and freeze them without sauce on a cookie sheet. When solid throw them into freezer bags until ready to use. Bake as directed with sauce when ready to use.  These will keep frozen for 6 months.

More Homemade Pasta's?
Homemade gnocchi
Homemade egg noodles
Homemade manicotti
Homemade ravioli
Homemade cavatelli
Homemade orecchietti
Stuffed Shells
Mom's Lasagna

17 comments:

Bo said...

I'm always craving pasta...your shells sound delicious.

Lizzy said...

We LOVE this dish at our house!!! Yours looks outstanding~

Tina said...

I do like stuffed shells! Your filling here has some amazing ingredients, I have never had the fennel seeds in mine, but it does sound like a great flavor addition. Hope you are enjoying the weekend!

Maureen said...

I love this! It's really close to the recipe I use and everyone cleans up the bowl. :)

Greg said...

These are amazing! I love baked pasta and it's even better when stuffed. Stuffed shells are one of the few pastas that my wife will actually make, so you know it is one of her favorites.

Laura McNamara said...

Spinach and shells, love love!

Elisabeth said...

Love jumbo stuffed shells, and your recipe is a keeper! Yumm!

Lenia said...

spinach and ricotta is a always a hit!Great recipe,dear!

Alida said...

What a nice sunday meal these will make. Buonissime!

Vicki Bensinger said...

I thought I commented on this already but i guess not. I love stuffed shells in fact I use to make something similar with my kids when they were young. They loved doing the stuffing and when they took a role in Preparing it they ate it even if it did have Spinach in it.

L. Starkey said...

Great recipe! Love the idea of adding fennel seeds. Thanks for sharing.

ARLENE said...

Yum; haven't made stuffed shells in a while. Will have to remedy that. Yours look delicious!

Becky said...

We love stuffed shells, especially with spinach. Yours look amazing. You should enter these in the #greenslove bloghop tomorrow:)

Reeni said...

These are a favorite in my house - love that spinach filling!

The Saucy Gourmet said...

We too love stuffed shells in our house! These look incredible

the food dude said...

Spinach and ricotta is a delicious combination, looks really delicious!

Roz said...

I just love spinach stuffed pasta! Even spinach enchiladas! With a wonderful Sunday ragu sauce these must be incredible Claudia!