Spinach And Feta Shells

• 28 ounces tomatoes whole
• 2 cloves garlic crushed
• 20 jumbo pasta shells
• 10 ounces frozen chopped spinach thawed
• 1 1/4 cups ricotta cheese
• 1 cup crumbled feta cheese
• 1 egg lightly beaten
• 3/4 cup mozzarella cheese grated
• mixed salad to serve

1. Preheat the oven to 400u0b0F. 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.
2. 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.
3. 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.
4. Bake 20 mins or until golden and bubbling. Let stand 5 mins. Serve with salad.

tomatoes, garlic, jumbo pasta shells, ricotta cheese, feta cheese, egg, mozzarella cheese, mixed salad

Taken from www.yummly.com/recipe/Spinach-and-Feta-Shells-1405286 (may not work)