Fennel seeds add a flavorful new twist to this vegetarian main course.

1 lb fresh or 1 10oz pkg frozen spinach (thawed)
15 oz. Ricotta cheese
1 c. (about 4 oz.) grated Parmesan
2 tbsp. fennel seeds
2 tbsp. chopped fresh basil or 2 tsp. dried, crumbled
3 garlic cloves, minced
Salt and pepper
3 1/2 c. marinara or spaghetti sauce
32 jumbo pasta shells, freshly cooked
Additional grated Parmesan

If using frozen spinach, squeeze dry. If using fresh, cook, covered, for 2-3 minutes in 1/4 cup boiling water; drain.

Transfer spinach to large bowl. Add Ricotta, 1/2 cup Parmesan, fennel, basil and garlic to bowl. Season mixture with salt and pepper; blend.

Preheat oven to 350°F.

Spoon 1/2 cup marinara sauce evenly over bottom of 9"x13"x2" baking dish. Fill each pasta shell with spinach mixture. Place shells, filling side up, in dish. Spoon remaining sauce over shells. Sprinkle with remaining 1/2 cup Parmesan. Cover loosely with foil and bake until heated through, about 30 minutes. Serve, passing additional Parmesan separately.

6 servings.