From, "California Sizzles...Easy and Distinctive Recipes for a Vibrant Lifestyle," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
1. Preheat oven to 350 degrees
2. 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.
3. Spoon 1/2 cup marinara sauce evenly over bottom of a 9 x 13 x 2-inch 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.
SERVES: 6
- 2 (10-ounce) packages frozen chopped spinach, thawed
- 10 ounces ricotta cheese
- 1 cup grated Parmesan cheese
- 3-1/2 ounces Feta cheese
- 2 Tablespoons 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 to package directions
- Grated Parmesan cheese for garnish
TO PREPARE:
1. Preheat oven to 350 degrees
2. 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.
3. Spoon 1/2 cup marinara sauce evenly over bottom of a 9 x 13 x 2-inch 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.
SERVES: 6
