Spinach And Feta Cheese-Stuffed Pasta Shells

• 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

1. Preheat oven to 350u0b0.
2. Squeeze spinach dry.
3. Transfer spinach to a large bowl.
4. Add Ricotta, 1/2 cup Parmesan, Feta, basil and garlic to bowl.
5. Season mixture with salt and pepper.
6. Blend. Spoon 1/2 cup marinara sauce evenly over bottom of a 9 x 13 x 2-inch baking dish.
7. Fill each pasta shell with spinach mixture. Place shells, filling side up, in dish.
8. Spoon remaining sauce over shells.
9. Sprinkle with remaining 1/2 cup Parmesan cheese. Cover loosely with foil and bake until heated through, about 30 minutes.
10. Use additional Parmesan cheese for garnish.
11. Yield:
12. Six servings.

ricotta cheese, parmesan cheese, feta cheese, fresh basil, garlic, salt, bottled marinara, pasta shells, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=396821 (may not work)