Cooking with Chef Hermann: Spinach, Bacon, and Artichoke Stuffed Jumbo Pasta Shells

Spinach, Bacon, and Artichoke stuffed Jumbo Pasta Shells

16 jumbo pasta shells cooked and cooled

1-2 C marinara sauce

Filling:

4 C spinach chopped

12 oz marinated artichokes, drained and chopped

4-5 sliced cooked bacon, finely chopped

5 oz herbed cream cheese, softened

1 C  provolone or fontina cheese grated

½  tsp crushed fennel seeds

½ tsp oregano

¼ C olive oil

Parmesan cheese for topping

In bowl mix together the filling. Spoon into pasta shells and place into baking dish.  Cover with marinara and sprinkle with parmesan cheese. Bake at 350  until cheese is gooey and bubbly.