Cheese Spinach Stuffed Shells

Preheat your oven to a high temperature of 350 degrees Fahrenheit (175 degrees Celsius).

To begin, fill a large container with salted water and bring it to a rolling boil. Then, carefully place pasta shells into the boiling water; return the water to its boiling state. Continue cooking until the pasta shells are just barely tender; remove them from the water with a slotted spoon and drain thoroughly.

To prepare the filling, gently squeeze out excess moisture from the spinach leaves and place them in a large mixing container. Next, combine the ricotta cheese with 1/3 cup of grated Parmesan cheese, chopped fennel, basil leaves, and minced garlic. Add a pinch of salt and pepper to taste; mix all the ingredients together until well combined.

In a separate bowl, spread 1/2 cup of spaghetti sauce evenly across the bottom of a 9x13-inch baking dish. This will serve as the base for your dish.

Now, fill each pasta shell with the spinach-cheese mixture. Arrange the shells in the baking dish, with their filling sides facing upwards. Spoon any remaining spaghetti sauce over the top of the shells.

Sprinkle the remaining 1/2 cup of Parmesan cheese over the top of the shells. Cover the dish loosely with aluminum foil and place it in the preheated oven to bake until heated through, approximately 30 minutes.