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Pasta: Stuffed Shells, Artichoke, Spinach, Feta
4 Servings
100% would make this recipe for Pasta: Stuffed Shells, Artichoke, Spinach, Feta again.
good to make ahead
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Pasta: Stuffed Shells, Artichoke, Spinach, Feta Ingredients
1 teaspoon
Oregano
dried
1/2 c Fat free
cream cheese
softened, 4 oz
1/4 c
Pepper
oncini peppers chopped
1/4 teaspoon
Black pepper
1 can (28 oz) Fire-roasted crushed
tomatoes
with added puree
1 9 oz pkg
Artichoke heart
s frozen, thawed, chopped
1 can (8 oz)
Tomato sauce
1/2 10 oz pkg
Spinach
chopped, frozen, thawed, squeezed dry
1 c
Provolone
cheese shredded (4 oz)
2 cloves
Garlic
minced
1 c
Feta
cheese crumbled, 4 oz
20 Jumbo shells cooked (8 oz uncooked)
Instructions for Pasta: Stuffed Shells, Artichoke, Spinach, Feta
Preheat oven to 375.
Combine first 4 ingredients in a medium saucepan. Place over med heat, cook 12 min or until slightly thick, stirring occasionally. Remove from heat and set aside.
Combine 1/2 c provoloneand the next 6 ingredients (thru garlic) in a medium bowl. Spoon or pipe (with ziplock bag) about 1.5 tablespoons cheese mixture into each pasta shell. Place shells in 9x13 pan coated with cooking spray. Spoon tomato mixture over shells, sprinkle with remaining 1/2 c provolone.
Bake at 375 for 25 min or until thoroughly heated and cheese melts.
Can also include ground turkey in mixture if desired.
Main Ingredient:
Pasta
Cuisine:
Italian
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Ingredient Insight - look inside this recipe
Black pepper
Cream Cheese
Feta
Garlic
Oregano
Provolone
Spinach
Tomatoes
Main Dish
Chianti
Advance
Bake
Fall
Winter
Meatless
Pasta
Italian
for
flavor
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categorization
[I posted this recipe.]
katehandel
on Oct 24 2007 7:21PM
Total Time: 1:20
Active time: 0:40
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posted by katehandel
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