Artichoke,spinach, and feta stuffed shells

By á-27053

Ingredients

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

Preparation

Step 1

Preheat oven to 375
Combine first 4 ingredients in a medium saucepan. Place over medium heat, cook 12 minutes or until slightly thick, stirring occasionally. Removes from heat, set aside.

Combine 1/2 c provolone and the next 6 ingredients( through garlic) in a medium bowl. Spoon or pipe about 1 1/2 tbsp cheese mixture into each pasta shell, place stuffed shells in a 13x9-inch baking dish coated with cook spray, spoon tomato mixture over shells,sprinkle with remaining 1/2 c provolone. Bake at 375 forb25 minutes or until thoroughly heated and cheese melts. 4 stuffed shells.