Spinach and Cheese Stuffed Pasta Shells

"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 mak..." See moree 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. "

"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 wonde..." See morerfully 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!!!"

"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 bett..." See moreer). Also sprinkled mozzarella over the top."