Artichoke, Spinach, and Feta Stuffed Shells |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
|
To fill the shells, simply spoon the cheese mixture into a heavy-duty zip-top plastic bag; squeeze out the air. Snip a one-inch hole in one corner of the bag, and pipe the filling into the shells. Ingredients:
1 teaspoon dried oregano |
1/4 cup chopped pepperoncini peppers |
1 (28-ounce) can fire-roasted crushed tomatoes with added puree (such as progresso) |
1 (8-ounce) can no-salt-added tomato sauce |
1 cup (4 ounces) shredded provolone cheese, divided |
1 cup (4 ounces) crumbled feta cheese |
1/2 cup (4 ounces) fat-free cream cheese, softened |
1/4 teaspoon freshly ground black pepper |
1 (9-ounce) package frozen artichoke hearts, thawed and chopped |
1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry |
2 garlic cloves, minced |
20 cooked jumbo shell pasta (about 8 ounces uncooked pasta) |
cooking spray |
Directions:
1. Preheat oven to 375°.
2. 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.
3. Combine 1/2 cup provolone and the next 6 ingredients (through garlic) in a medium bowl. Spoon or pipe about 1 1/2 tablespoons cheese mixture into 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 1/2 cup provolone. Bake at 375° for 25 minutes or until thoroughly heated and cheese melts.
|
|