Shelly's Recipe

ARTICHOKE, SPINACH, AND FETA STUFFED SHELLS

Category: Pasta - Baked

1 tsp dried oregano
1/4 cup chopped pepperoncini peppers
1 (28 oz) can fire-roasted crushed tomatoes with added puree
1 (8 oz) can no-salt-added tomato sauce
1 cup shredded provolone cheese, divided
1 cup crumbled feta cheese
1/2 cup cream cheese, softened
1/4 tsp black pepper
1 (9 oz) pkg frozen artichoke hearts, thawed and chopped
1/2 (10 oz) pkg frozen chopped spinach, thawed, drained, and squeezed dry
2 garlic cloves, minced
20 cooked jumbo shell pasta (about 8 oz uncooked pasta)
Cooking spray

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 1 1/2 tbsp cheese mixture into each pasta shell; place stuffed shells in a 13x9 inch baking dish coated with cooking spray. Spoon tomato mixture over shells; sprinkle with remaining 1/2 cup provolone. Bake for 25 minutes or until thoroughly heated and cheese melts. Serves 5