Pasta: Stuffed Shells, Artichoke, Spinach, Feta

Pasta: Stuffed Shells, Artichoke, Spinach, Feta Ingredients

1 teaspoon Oregano dried	1/2 c Fat free cream cheese softened, 4 oz
1/4 c Pepperoncini peppers chopped	1/4 teaspoon Black pepper
1 can (28 oz) Fire-roasted crushed tomatoes with added puree	1 9 oz pkg Artichoke hearts 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: PastaCuisine: Italian

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