Large pasta shells are stuffed with a mixture of spinach, ricotta, Parmesan and other seasonings, before being baked in a tomato sauce. Serve with a side salad.
Are also known as conchiglioni. They can be bought in Italian speciality stores or online.
Simple to make and very good. This recipe is very flexible and additional ingredients can be added to suit individual preferences. I do agree the fennel seeds really add something. The next time I make these, I will double the fennel. Be careful not to over boil the shells before draining and stuffing. About five minutes in boiling water makes them tender. I used a potato ricer to “squeeze” the water out of the spinach. I then used a food processor to mix all of the ingredients. Since the spinach is usually long and stringy, the food processor method gives you a perfectly mixed filling that is easy to handle when filling the shells. Serve this with a green salad and garlic bread. It’s a keeper. - 03 Apr 2004 (Review from Allrecipes US | Canada)
We love this dish! Had never tried the fennel seed - that was yummy! I added about 1 cup grated mozzarella to the cheese mixture as well as a beaten egg (just think it binds the filling a little better). Also sprinkled mozzarella over the top. - 23 Dec 2003 (Review from Allrecipes US | Canada)
This recipe was awesome both times that I made it. The first time I made them they turned out so well that I made them again the next day and froze the bunch for ready made suppers. They froze wonderfully and reheated easily, I just popped them into the oven frozen and baked them for about 1 hr. They turned out just as well as making and eating them the same day. What I really enjoyed about this recipe was the flavor the fennel seeds gave. I would definitely make this over and over again. Oh, by the way, it was a real hit with my husband and three teenagers!!! - 18 Sep 2001 (Review from Allrecipes US | Canada)