SPINACH AND FETA CHEESE-STUFFED PASTA SHELLS

2 packages (10 ounces each) frozen chopped spinach, thawed
10 ounces ricotta cheese
1 cup grated Parmesan cheese, divided use (plus additional for garnish)
3 1/2 ounces Feta cheese
2 tablespoons chopped fresh basil
3 garlic cloves, minced
salt and pepper (to taste)
3 1/2 cups marinara sauce
32 jumbo pasta shells, cooked according to package directions

Preheat oven to 350 degrees F.

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; stir to blend.

Spoon 1/2 cup marina sauce evenly over bottom of a 9x13x2-inch baking dish.

Fill each pasta shell with spinach mixture. Place shells, filling side up, in the baking 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.

Makes 6 servings
Source: California Sizzles by the Pasadena Junior League