Spinach and Feta stuffed pasta shells

By á-47

Ingredients

• 2 - 10 oz. pkgs frozen chopped spinach, thawed
• 10 oz, ricotta cheese
• 1 cup 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 cups bottled marinara or spaghetti sauce
• 32 jumbo pasta shells, cooked according to package directions
• grated parmesan for garnish

Preparation

Step 1

Preheat oven to 350 degrees.

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 9x13 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.