Artichoke, Spinach & Feta Stuffed Shells |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 5 |
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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! 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:
1. Preheat oven to 375 degrees F.
2. Combine first 4 ingredients in a medium saucepan.
3. Place over medium heat; cook 12 minutes or until slightly thick, stirring occasionally.
4. Remove from heat, set aside.
5. Combine 1/2 c provolone and the next 6 ingredients (through the garlic) in a medium bowl.
6. Spoon or pipe about 1 1/2 Tablespoons cheese mixture in each pasta shell.
7. Place stuffed shells in a 13 x 9 inch baking dish coated with cooking spray.
8. Spoon tomato mixture over shells; sprinkle with remaining provolone.
9. Bake at 375 for 25-30 minutes or until thoroughly heated and cheese melts.
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