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Artichoke, Spinach & Feta Stuffed Shells

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

Ready In:
50mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 375 degrees F.
  • 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 c provolone and the next 6 ingredients (through the garlic) in a medium bowl.
  • Spoon or pipe about 1 1/2 Tablespoons cheese mixture in 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 provolone.
  • Bake at 375 for 25-30 minutes or until thoroughly heated and cheese melts.
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RECIPE MADE WITH LOVE BY

@Glori-B
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@Glori-B
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"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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  1. lecole54
    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!
    Reply
  2. Rae-Rae
    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.
    Reply
  3. phisig_grl
    What a wonderful recipe. It has a ton of flavor. Even my husband who doesn't like artichokes enjoyed this one.
    Reply
  4. malibumitch
    This recipe is tasty and filling. Also great reheated. The pepperocinis give it a nice zip.
    Reply
  5. Glori-B
    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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