Here’s a recipe I often make on Christmas Eve. It’s quick and easy to put together and I think pasta is a great change from all the holiday fare. And it’s vegetarian too. Serves 6

• One box jumbo pasta shells
• 1 26 oz. jar Classico Spicy Tomato and Pesto…any of your other favorite pasta sauces will work too.
• 1 15 oz. container ricotta cheese
• ½ cup crumbled feta cheese
• 1 16 oz. package frozen spinach, defrosted, drained
• ½ cup chopped Kalamata olives
• 1 cup shredded Parmesan cheese

1. Preheat oven to 375 degrees. Coat a 10 X 13 lasagna pan with cooking spray.
2. Cook the shells in boiling water until al dente…don’t overcook them as they’re easier to stuff when they’re still firm and they’ll continue to cook in the oven.
3. While the shells cook, mix together the spinach, ricotta cheese, chopped olives and feta cheese.
4. Drain the shells and place on a plate.
5. Pour just enough pasta sauce into the pan to coat it.
6. Fill each shell with the ricotta mixture and place them, mixture side up, on the pasta sauce.
7. Cover the shells with the rest of the sauce and top with the Parmesan cheese.
8. Cover the pan with foil and place in the oven for about 15-20 minutes or until everything is bubbling and the cheese has melted.