Here's what you need:

8 oz large pasta shells (1/2 a box)
2 cups baby spinach, packed
1 tablespoon olive oil
15 oz ricotta cheese
8 oz mozzarella cheese
1/4 cup parmesan cheese, grated or shredded fine
4 cloves garlic, minced
1/2 teaspoon oregano
1 teaspoon fennel seeds
24 slices pepperoni, cut into eighths
1/2 jar of pasta sauce

 Cook the pasta shells for 2 minutes less than recommended on the box (for me, the box said 9 minutes, so I only boiled them for 7). Drain and set aside to cool slightly.

Place the spinach and olive oil in a mini food processor. Pulse until pureed. Fold together spinach/oil mixture, ricotta, 4 ounces of the mozzarella, the parmesan, garlic, oregano, fennel seed, and pepperoni.


Pour pasta sauce into the bottom of an oval 2 1/2 cup - 3 cup casserole dish. Place filling by heaping tablespoon into the shells.


Place filled shells into the casserole dish with the seam side up. Your shells will be touching and very cozy inside your casserole dish.

Sprinkle with the rest of the cheese.

Preheat oven to 350. Bake, covered with foil, for 30 minutes. Broil for 3 more minutes.


Allow to sit for about 10 minutes before serving.



Enjoy!