Artichoke, Spinach & Feta Stuffed Shells

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Calories: 394; Fat: 12.4g; Protein: 21.3g; Carbs: 48.9g; Fiber: 8.7g; Cholesterol: 38mg; Iron: 5mg; Sodium: 954mg; Calcium: 455mg

* Serving size: 4 stuffed shells

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  • 5

Ingredients

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

Preparation

Step 1

1. Preheat oven to 375°.

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 the next 6 ingredients (through garlic) in a medium bowl. Spoon or pipe about 1 1/2 tablespoons cheese mixture into each pasta shell; place stuffed shells in a 13 x 9-inch baking dish coated with cooking spray. Spoon tomato mixture over shells; sprinkle with remaining 1/2 cup provolone.

4. Bake at 375° for 25 minutes or until thoroughly heated and cheese melts.

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