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

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on May 15, 2011

      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!

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    • on May 12, 2011

      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.

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    • on February 22, 2008

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

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    • on February 21, 2007

      This recipe is tasty and filling. Also great reheated. The pepperocinis give it a nice zip.

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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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