Cheese Stuffed Pasta Shells
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
12 jumbo pasta shells1 Tbs olive oil1 cup chopped onion1 cup chopped fennel2 cloves minced garlic1 1/2 cups chopped broccoli1/4 cup water1 cup part skim ricotta cheese1/3 cup shredded parmesan cheese1 Tbs finely chopped fresh basil1 26oz jar marinara sauce1/4 cup red wine1 1/2 tsp fennel seeds crushed
Makes 4 servings. Preheat oven to 375. Coat a 2 quart baking dish with cooking spray. Cook shells according to package directions. Drain, rinse with cold water and drain again. Set aside. Heat the oil in a skillet at med-high heat. Add the onion, fennel, and garlic and cook for 3-6 minutes. Add the broccoli and water, cover and cook on med-low heat about 5 minutes. Drain. Stir the cheeses and basil into the vegetables. Fill the shells with the mixture. Coat the bottom of the baking dish with 1/4 cup of the sauce, arrange the stuffed shells on top. Combine the remaining sauce with the wine and fennel seeds. Spoon over the shells. Cover and bake 35 minutes until cheese is melted and sauce is bubbly.
Number of Servings: 4
Recipe submitted by SparkPeople user MSCTHRPY.
Number of Servings: 4
Recipe submitted by SparkPeople user MSCTHRPY.
Nutritional Info Amount Per Serving
- Calories: 454.7
- Total Fat: 15.3 g
- Cholesterol: 23.8 mg
- Sodium: 1,049.1 mg
- Total Carbs: 59.5 g
- Dietary Fiber: 7.5 g
- Protein: 19.6 g
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