From, "California Sizzles...Easy and Distinctive Recipes for a Vibrant Lifestyle," published in cooperation with your Daily Inbox Newsletter.


  • 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


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.


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