3 (10 oz.) pkgs. frozen chopped spinach, thawed
12 oz. pasta shells, cooked
1 c. Cheddar cheese, shredded
1 can (10 1/2 oz.) condensed mushroom soup
1 c. milk
1 tsp. minced garlic
2 oz. grated Parmesan cheese

Preheat oven to 375 degrees. Cook and drain spinach. Grease a 1 1/2 quart casserole dish. Mix spinach, pasta shells and 3/4 cup Cheddar cheese and pour into dish. Blend soup with milk and garlic well. Pour over pasta mixture. Top with remaining Cheddar cheese and sprinkle with grated Parmesan. Bake for 45 minutes. Serves 4.