Spinach And Feta Shells - cooking recipe

Ingredients

1 can (28 oz) whole tomatoes
2 cloves garlic, crushed
20 None jumbo pasta shells
1 pkg (10 oz) frozen chopped spinach, thawed
1 1/4 cups ricotta cheese
1 cup crumbled feta cheese
1 None egg, lightly beaten
3/4 cup grated mozzarella cheese
None None Mixed salad, to serve

Preparation

Preheat the oven to 400\u00b0F. Grease a 2 1/2-quart baking dish. Place on a baking pan. Mix tomatoes and half the garlic in prepared dish. Using the back of a spoon, coarsely crush tomatoes. Spread tomatoes in evenly layer in dish.
Cook pasta shells, in batches, in a large saucepan of boiling salted water 8 mins or until just tender. Using a slotted spoon, transfer to a colander to drain. Refresh under cold water.
Squeeze spinach to remove any excess liquid. Mix spinach, ricotta, feta, remaining garlic and egg in a bowl. Season. Spoon ricotta mixture into pasta shells. Place shells on tomato sauce. Sprinkle with mozzarella cheese.
Bake 20 mins or until golden and bubbling. Let stand 5 mins. Serve with salad.