Stuffed Shells with Fennel

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 457.2
  • Total Fat: 13.4 g
  • Cholesterol: 46.8 mg
  • Sodium: 733.6 mg
  • Total Carbs: 65.2 g
  • Dietary Fiber: 7.0 g
  • Protein: 20.0 g

View full nutritional breakdown of Stuffed Shells with Fennel calories by ingredient
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Number of Servings: 6


    1 box (about 15) dried jumbo pasta shells
    1 cup chopped onion (1 large)
    1 small bulb fennel, trimmed and chopped (1 cup)
    2 cloves garlic, minced
    1 tbsp extra virgin olive oil
    1 1/2 cups chopped broccoli
    1/4 cup water
    2 cup part-skim ricotta cheese
    1/3 cup finely shreded parmesan cheese
    1 tbsp snipped fresh basil
    Nonstick cook spray
    1 26-ounce jar marinara sauce
    1/4 cup dry red wine (optional)
    1 1/2 tsp fennel seeds, crushed


1) Cook pasta shells according to package directions; drain. Rinse with cold water; drain again. Set aside.

2) Meanwhile, in a large nonstick skillet cook onion, fennel, and garlic in hot oil until onion is tender. Add broccoli and the water. Cook, covered, over medium-low heat for 4-5 minutes or just until broccoli is tender. Remove from heat. Drain. Stir in ricotta cheese, parmesan cheese, and basil.

3) Spoon cheese mixture into cooked pasta shells. Lightly coat a 2-quart rectangular baking dish with nonstick cooking spray. Spread 1/2 cup of the marinar sauce in the prepared baking dish. Arrange stuffed pasta shells in baking dish.

4) In a medium bowl combine remaining marinara sauce, the wine (if desired), and fennel seeds; spoon over stuffed pasta shells. Cover dish losely with foil. Bake in a 375 degree oven about 35 minuties or until heated through.

Number of Servings: 6

Recipe submitted by SparkPeople user BREEHARDY.

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