Recipe

Artichoke, Spinach & Feta Stuffed Shells Recipe


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Ingredients
  • 1 (9 oz) package frozen artichoke hearts, thawed & sliced .
  • 8 oz no-salt-added tomato sauce .
  • 1 tsp dried oregano .
  • 1/4 c pepperoncini peppers, sliced .
  • cooking spray .
  • 4 oz fat free cream cheese, softened .
  • 2 garlic cloves, minced .
  • 5 oz frozen sliced spinach, thawed, drained & squeezed dry .
  • 4 oz feta, crumbled .
  • 4 oz provolone cheese, shredded, divided .
  • 28 oz fire roasted tomatoes, crushed .
  • 20 large pasta shells, cooked .
  • 1/4 tsp fresh ground black pepper

Directions
  • Step #1 Preheat oven to 375 degrees F.
  • Step #2 Combine first 4 ingredients in a medium saucepan.
  • Step #3 Place over med-heat/flame; cook 12 mins or until slightly thick, stirring every once in awhile.
  • Step #4 Remove from heat, set aside.
  • Step #5 Combine 1/2 c provolone & the next 6 ingredients (through the garlic) in a medium bowl.
  • Step #6 Spoon or pipe about 1 1/2 Tablespoons cheese mixture in each pasta shell.
  • Step #7 Place stuffed shells in a 13 x 9 inch baking dish coated with cooking spray.
  • Step #8 Spoon tomato mixture over shells; sprinkle with remaining provolone.
  • Step #9 Bake at 375 for 25-30 mins or until thoroughly heated & cheese melts.
  • Enjoy the Artichoke, Spinach & Feta Stuffed Shells recipe

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