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    You are in: Home / Recipes / Artichoke, Spinach & Feta Stuffed Shells Recipe
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    Artichoke, Spinach & Feta Stuffed Shells

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Glori-B's Note:

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

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on May 15, 2011

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 12, 2011

      55

      This is an amazing recipe! It tastes great, extremely easy to make and reheats well. Just a few notes: I used canned artichokes instead of frozen (they were out of the frozen) and had no problems. In the case of the recipe, 20 shells is the perfect amount, so no need to cook extra shells.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 22, 2008

      55

      What a wonderful recipe. It has a ton of flavor. Even my husband who doesn't like artichokes enjoyed this one.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Artichoke, Spinach & Feta Stuffed Shells

    Serving Size: 1 (361 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 244.9
     
    Calories from Fat 108
    44%
    Total Fat 12.1 g
    18%
    Saturated Fat 7.7 g
    38%
    Cholesterol 39.8 mg
    13%
    Sodium 984.0 mg
    41%
    Total Carbohydrate 19.6 g
    6%
    Dietary Fiber 5.3 g
    21%
    Sugars 8.9 g
    35%
    Protein 17.1 g
    34%

    The following items or measurements are not included:

    pasta shells

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