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
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.
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