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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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Related Categories
Pasta And Rice
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Pasta
Related Tags
easy
spinach
cheese
stuffed
garlic
chicken
feta
side
pasta
quick
artichoke
onion
salad
cheap
colorful
appetizer
italian
main
mushrooms
tomatoes
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