Vegetarian

Stuffed Shells with Fennel is for Dinner.

Stuffed Shells with Fennel takes 40 minutes to prepare.

Stuffed Shells with Fennel takes 35 minutes to cook.

Stuffed Shells with Fennel makes 6 servings.

The ingredients for Stuffed Shells with Fennel are:

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

Here is how you make Stuffed Shells with Fennel:

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: 6Recipe submitted by SparkPeople user BREEHARDY.

The nutritional information for Stuffed Shells with Fennel is:

• 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