Artichoke, Spinach, and Feta Stuffed Shells

Artichoke, Spinach, and Feta Stuffed Shells
Photo by Randy Mayor


  • 1 teaspoon dried oregano
  • ½ cup (4 ounces) fat-free cream cheese, softened
  • ¼ teaspoon freshly ground black pepper
  • 20 cooked jumbo shell pasta (about 8 ounces uncooked pasta)
  • Cooking spray
  • 1 cup (4 ounces) shredded provolone cheese, divided
  • 2 garlic cloves, minced
  • + 6 more ingredients
    • ¼ cup chopped pepperoncini peppers
    • 1 cup (4 ounces) crumbled feta cheese
    • ½ (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
    • 1 (8-ounce) can no-salt-added tomato sauce
    • 1 (9-ounce) package frozen artichoke hearts, thawed and chopped
    • 1 (28-ounce) can fire-roasted crushed tomatoes with added puree (such as Progresso)

Preheat oven to 375°. 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 cup provolone and the next 6 ingredients (through garlic) in a medium bowl. Spoon or pipe about ...

View full recipe at My Recipes


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