Artichoke, Spinach, and Feta Stuffed Shells

By Lindae999

Calories 394
Fat 12.4 G
Fiber 8.7 G

Ingredients

• 1 tsp dried oregano
• 1/4 cup chopped pepperoncini peppers
• 1 (28 oz) can fire-roasted crushed tomatoes with added puree (Progresso)
• 1 (8 oz) can no-salt added tomato sauce
• 1 cup (4 oz) shredded provolone cheese, divided
• 1 cup (4 oz) crumbled feta cheese
• 1/2 cup (4 oz) fat-free cream cheese, softened
• 1/4 tsp freshly ground pepper
• 1 (9oz) pkg frozen artichoke hearts, thawed and chopped
• 1/2 (10 oz) pkg frozen chopped spinach, thawed, drained, and squeezed dry
• 2 cloves garlic, minced
• 20 cooked jumbo shell pasta (about 8 oz uncooked pasta)
• Cooking spray

Details

Servings 5

Preparation

Step 1

1. Preheat oven to 375 degrees
2. Combine first 4 ingredients in a medium saucepan. Place over medium heat; cook 12 minutes or until slightly thick, stirring occasionally. Remove from heat; set aside.
3. Combine 1/2 cup provolone and next 6 ingredients (through garlic) in a medium bowl. Spoon or pipe about 1 1/2 TBSPs cheese mixture into each pasta shell. Place stuffed shells in a 13X9 inch baking dish coated with cooking spray. Spoon tomato mixture over shells; sprinkle with remaining 1/2 cup provolone. Bake at 375 degrees for 25 minutes or until thoroughly heated and cheese melts.