Artichoke, Spinach & Feta Stuffed Shells

READY IN: 50mins
Recipe by Glori-B

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

Top Review by l'ecole

Oh boy, is this wonderful! Made a couple of minor changes -- some intentional, others not. Had to use regular crushed tomatoes rather than fire-roasted, as our supermarket doesn't carry them; similarly had to use canned artichokes rather than frozen. On the other hand, added a little olive oil to the filling to make it easier to work with, and lastly, sprinkled a little grated Parmesan cheese on top along with the provolone. What a fabulous combination of flavors and textures; will definitely make this again!

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees F.
  2. Combine first 4 ingredients in a medium saucepan.
  3. Place over medium heat; cook 12 minutes or until slightly thick, stirring occasionally.
  4. Remove from heat, set aside.
  5. Combine 1/2 c provolone and the next 6 ingredients (through the garlic) in a medium bowl.
  6. Spoon or pipe about 1 1/2 Tablespoons cheese mixture in each pasta shell.
  7. Place stuffed shells in a 13 x 9 inch baking dish coated with cooking spray.
  8. Spoon tomato mixture over shells; sprinkle with remaining provolone.
  9. Bake at 375 for 25-30 minutes or until thoroughly heated and cheese melts.

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