Cheese Stuffed Pasta Shells

12 jumbo pasta shells
1 Tbs olive oil
1 cup chopped onion
1 cup chopped fennel
2 cloves minced garlic
1 1/2 cups chopped broccoli
1/4 cup water
1 cup part skim ricotta cheese
1/3 cup shredded parmesan cheese
1 Tbs finely chopped fresh basil
1 26oz jar marinara sauce
1/4 cup red wine
1 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.