- 2 10 oz Packages frozen chopped spinach, thawed
- 15 oz Cottage cheese
- ¾ Cup Grated parmesan cheese, divided
- 2 Tbs Fennel seeds
- 2 Tbs Fresh basil*
- 1 Pinch Nutmeg
- 1 Pinch Red pepper flakes
- 4 Cloves Garlic, minced
- Salt and pepper to taste
- 2 Cups Marinara sauce
- 24 Jumbo shells, freshly cooked
- Dry spinach and transfer to a bowl.
- Add cottage cheese, ½ cup Parmesan, fennel, basil, nutmeg, red pepper and garlic to the bowl.
- Season with salt and pepper.
- Preheat oven to 350 degrees.
- Fill each shell with the spinach and cheese mixture and place in a 9x13x2-inch baking dish, filling side up.
- Spoon marinara sauce over the shells. Sprinkle with remaining parmesan cheese.
- Cover with foil and bake 15 minutes.
- Remove foil and bake an additional 10 minutes or until heated through.
- Dust with parmesan cheese and serve warm!
News with a little more humanity
WPR’s “Wisconsin Today” newsletter keeps you connected to the state you love without feeling overwhelmed. No paywall. No agenda. No corporate filter.
Servings: 6
Cooking Tips:
*2 teaspoons dried.
Nutrition Information
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
| Amount Per Serving | |||
| Calories | 273.28 | ||
| Calories From Fat (14%) | 39.08 | ||
| Calories From Protein (31%) | 83.58 | ||
| Calories From Carbs (55%) | 150.62 | ||
| Calories From Alcohol (0%) | 0.00 | ||
| % Daily Value | |||
| Total Fat 4.41g | 7% | ||
| Saturated Fat 1.25g | 6% | ||
| Monounsaturated Fat 1.23g | |||
| Polyunsaturated Fat 1.06g | |||
| Trans Fatty Acids 0.00g | |||
| Cholesterol 5.34mg | 2% | ||
| Sodium 937.01mg | 39% | ||
| Potassium 1104.76mg | 32% | ||
| Carbohydrates 38.25g | 13% | ||
| Dietary Fiber 4.36g | 17% | ||
| Sugar 9.97g | |||
| Sugar Alcohols 0.00g | |||
| Net Carbohydrates 33.89g | |||
| Protein 21.48g | 43% | ||
| Vitamin A 9525.91IU | 191% | ||
| Vitamin C 31.15mg | 52% | ||
| Calcium 321.84mg | 32% | ||
| Iron 5.84mg | 32% | ||
| Vitamin E 3.97IU | 40% | ||
| Thiamin 0.22mg | 15% | ||
| Riboflavin 0.45mg | 27% | ||
| Niacin 5.90mg | 29% | ||
| Vitamin B6 0.48mg | 24% | ||
| Folate 212.50µg | 53% | ||
| Vitamin B12 0.58µg | 10% | ||
| Pantothenic Acid 0.29mg | 3% | ||
| Phosphorus 278.84mg | 28% | ||
| Magnesium 115.22mg | 29% | ||
| Zinc 2.04mg | 14% | ||
| Copper 0.35mg | 17% | ||
| Manganese 1.19mg | 60% | ||
| Selenium 14.23µg | 20% | ||
| Alcohol 0.00g | |||
| Caffeine 0.00mg | |||
| Water 216.17g | |||
Wisconsin Public Radio, © Copyright 2025, Board of Regents of the University of Wisconsin System and Wisconsin Educational Communications Board.
