Spinach And Feta Cheese-Stuffed Pasta Shells - cooking recipe

Ingredients

2 (10 oz.) pkg. frozen chopped spinach, thawed
10 oz. Ricotta cheese
1 c. grated Parmesan cheese
3 1/2 oz. Feta cheese
2 Tbsp. chopped fresh basil
3 garlic cloves, minced
salt and pepper to taste
3 1/2 c. bottled marinara or spaghetti sauce
32 jumbo pasta shells, cooked to pkg. directions
grated Parmesan cheese for garnish

Preparation

Preheat oven to 350\u00b0.
Squeeze spinach dry.
Transfer spinach to a large bowl.
Add Ricotta, 1/2 cup Parmesan, Feta, basil and garlic to bowl.
Season mixture with salt and pepper.
Blend. Spoon 1/2 cup marinara sauce evenly over bottom of a 9 x 13 x 2-inch 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 cheese. Cover loosely with foil and bake until heated through, about 30 minutes.
Use additional Parmesan cheese for garnish.
Yield:
Six servings.