8 ozs jumbo pasta shells (you will use 21 but I like to have a few extra) 30 ozs fat free ricotta cheese
10 ozs frozen spinach, thawed and WELL drained
5 cups pasta sauce (3 lb jar)
2 cups parmesan cheese, reduced fat
4 cloves garlic, minced
2 tsp dried basil
2 tbs fennel seed
salt and pepper to taste
16 ozs cooked meat of your choice (crab, lobster, shrimp, italian sausage)
Preheat oven to 350 degrees F (175 degrees C). Cook meat and drain well then set aside. 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 (approx 15 min); drain well. Squeeze spinach dry. Combine meat, spinach, ricotta, 2/3 cup Parmesan cheese, fennel, basil and garlic in a large mixing bowl. Season with salt and pepper; mix well. Spread 1 cup marinara sauce evenly over the bottom of a 10 x 15 inch baking dish. 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. Cover the pan loosely with aluminum foil and bake in preheated oven until heated through; about 50 minutes or till hot.
Servings: 7
Yield: 21 shells
Preparation time: 30 minutes
Cooking time: 50 minutes
Ready in: 1 hour and 20 minutes