Name: Artichoke, Spinach & Feta Stuffed Shells
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 5 serving(s)
Ingredients: 1 teaspoon dried oregano; 1/4 cup pepperoncini pepper, chopped; 28 ounces fire-roasted tomatoes, crushed; 8 ounces no-salt-added tomato sauce; 4 ounces provolone cheese, shredded, divided; 4 ounces feta, crumbled; 4 ounces fat free cream cheese, softened; 1/4 teaspoon fresh ground black pepper; 1 (9 ounce) package frozen artichoke hearts, thawed and chopped; 5 ounces frozen chopped spinach, thawed, drained and squeezed dry; 2 garlic cloves, minced; 20 large pasta shells, cooked; cooking spray

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Recipe by 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!

Ready In:: 50mins
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ingredients

1 teaspoon dried oregano
¹⁄₄ cup pepperoncini pepper, chopped
28 ounces fire-roasted tomatoes, crushed
8 ounces no-salt-added tomato sauce
4 ounces provolone cheese, shredded, divided
4 ounces feta, crumbled
4 ounces fat free cream cheese, softened
¹⁄₄ teaspoon fresh ground black pepper
1 (9 ounce) package frozen artichoke hearts, thawed and chopped
5 ounces frozen chopped spinach, thawed, drained and squeezed dry
2 garlic cloves, minced
20 large pasta shells, cooked
cooking spray

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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@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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review by lecole54

5/15/2011

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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review by Rae-Rae

5/12/2011

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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review by phisig_grl

2/22/2008

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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review by malibumitch

2/21/2007

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

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creation by Glori-B

1/10/2007

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