ARTICHOKE, SPINACH & FETA STUFFED SHELLS

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Artichoke, Spinach & Feta Stuffed Shells image

From the December 2006 Cooking Light. Sounds awesome and I didn't want to lose track of it. I hope you enjoy!

Provided by Glori-B

Categories     One Dish Meal

Time 50m

Yield 5 serving(s)

Number Of Ingredients 13

1 teaspoon dried oregano
1/4 cup pepperoncini pepper, chopped
28 ounces fire-roasted tomatoes, crushed
8 ounces no-salt-added tomato sauce
4 ounces provolone cheese, shredded, divided
4 ounces feta, crumbled
4 ounces fat free cream cheese, softened
1/4 teaspoon fresh ground black pepper
1 (9 ounce) package frozen artichoke hearts, thawed and chopped
5 ounces frozen chopped spinach, thawed, drained and squeezed dry
2 garlic cloves, minced
20 large pasta shells, cooked
cooking spray

Steps:

  • Preheat oven to 375 degrees F.
  • 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.
  • Combine 1/2 c provolone and the next 6 ingredients (through the garlic) in a medium bowl.
  • Spoon or pipe about 1 1/2 Tablespoons cheese mixture in 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 provolone.
  • Bake at 375 for 25-30 minutes or until thoroughly heated and cheese melts.

Nutrition Facts : Calories 244.9, Fat 12.1, SaturatedFat 7.7, Cholesterol 39.8, Sodium 984.1, Carbohydrate 19.6, Fiber 5.3, Sugar 8.9, Protein 17.2

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