Spinach-Feta Stuffed Shells

1 cup cottage cheese
1/2 cup crumbled feta cheese with basil & tomato, divided
1/4 cup chopped fresh parsley, divided
1/4 tsp salt
1/8 tsp ground nutmeg
1 (10-oz) pkg frozen, chopped spinach, thawed, drained and squeezed dry
1 garlic clove, minced
16 hot cooked large seashell pasta
2 1/2 cup bottle fat-free marinara sauce
2 Tbsp chopped fresh or 2 tsp dried basil

Combie cottage cheese, 1/4 cup feta cheese, 3 Tbsp parsley, salt, nutmeg, spinach and garlic in a large bowl. Spoon 2 Tbsp of cheese mixture into each shell.

Combine the sauce and basil in a large non-stick skillet. Arrange stuffed shells in pan, and bring to a boil over medium-high heat. Cover, reduce heat and simmer for 15 minutes. Remove from heat, and sprinkle with 1/4 cup feta and 1 Tbsp parsley.

4 servings.