spinach-and-cheese-stuffed-pasta-shells-1461.json

{
    "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\u00b0F. Spoon 1/2 cup marinara sauce evenly over bottom of 9x13x2-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."
    ],
    "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Cheese",
        "Pasta",
        "Tomato",
        "Bake",
        "Vegetarian",
        "Quick & Easy",
        "High Fiber",
        "Fennel",
        "Costa Mesa",
        "California"
    ],
    "title": "Spinach- and Cheese- Stuffed Pasta Shells",
    "url": "http://www.epicurious.com/recipes/food/views/spinach-and-cheese-stuffed-pasta-shells-1461"
}