Spinach and Cheese Stuffed Pasta Shells.

This was so good! I was a little nervous to cook it because I knew if my kids saw something green in it they would automatically assume that it didn't taste good. So it was a shock to me that they absolutely LOVED it and wanted seconds. A meatless pasta dish that is to die for.

32 jumbo shells
2 (10 oz.) packages of frozen chopped spinach, thawed
1 (15 oz.) container of ricotta cheese
1 c. fresh grated parmesan cheese, divided (I use fresh if I have it)
2 Tbsp. fennel seeds (I didn't)
2 Tbsp. fresh basil, or 2 tsp. dried
3 garlic cloves, minced
salt and pepper to taste
3 cups of marinara sauce.

*I used this chunky ragu for ours, and I took a picture so I wouldn't forget what it was because the boys loved how it tasted like pizza sauce (if your little ones don't like the chunks blend it up so it's nice and smooth.

Cook pasta shells following package directions, drain well and set aside. Squeeze spinach dry and put in a large bowl. Add ricotta, 1/2 c. parmesan, fennel, basil and garlic. Season with salt and pepper and stir to blend. Spoon 1/2 c. marinara sauce evenly over the bottom of 9" by 13" glass baking dish. Fill each pasta shell with spinach mixture. Place shells, filling side up, in the dish. Spoon remaining sauce over shells. Sprinkle with remaining 1/2 cup parmesan and cover loosely with foil. Bake @350 degrees for 30 minutes. So good!