Spinach and Cheese Stuffed Pasta Shells:
INGREDIENTS

32 jumbo pasta shells
2 cups ricotta cheese
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 cup grated Parmesan cheese
2 tablespoons fennel seed
2 teaspoons dried basil
4 cloves garlic, minced
salt and pepper to taste
3 1/2 cups spaghetti sauce

Preparation:

* Preheat oven to 350 degrees F (175 degrees C).
* 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; drain well.
* Squeeze spinach dry. Combine spinach, ricotta, 1/3 cup Parmesan cheese, fennel, basil and garlic in a large mixing bowl. Season with salt and pepper; mix well.
* Spread 1/2 cup marinara sauce evenly over the bottom of a 9×13 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 30 minutes.

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Cheese-Stuffed Shells in Marinara Sauce Recipe:
INGREDIENTS

12 dried jumbo whole-wheat or regular pasta shells, prepared according to package directions
1 cup shredded reduced fat mozzarella cheese, divided
1 cup fat free or reduced-fat ricotta cheese
1/2 cup BUITONI  Refrigerated Freshly Shredded Parmesan Cheese
1 large egg
1/4 teaspoon ground black pepper
1 (15 ounce) container BUITONI® Refrigerated Marinara Sauce

Preparation:

* Preheat oven to 350 degrees F.
* Combine 3/4 cup mozzarella cheese, ricotta cheese, Parmesan cheese, egg and pepper in medium bowl. Stuff each shell evenly with cheese mixture; place in ungreased 12 x 7 1/2-inch baking dish. Pour sauce over shells.
* Bake for 25 minutes or until bubbly. Top with remaining 1/4 cup mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.

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