Artichoke, Spinach, and Feta Stuffed Shells
|1 teaspoondried oregano|
|1/4 cupchopped pepperoncini peppers|
|1 (28-ounce) can fire-roasted crushed tomatoes with; (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 teaspoonfreshly 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)|
Artichoke, Spinach, and Feta Stuffed Shells Preparation
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. Remove from heat; set aside.
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. Bake at 375? for 25 minutes or until thoroughly heated and cheese melts.
To fill the shells, simply spoon the cheese mixture into a heavy-duty zip-top plastic bag; squeeze out the air. Snip a one-inch hole in one corner of the bag, and pipe the filling into the shells.
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