20 cooked jumbo shell pasta (about 8 ounces uncooked pasta)
How to Make It
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 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.
Delicious. Due to a autoimmune disorder, my daughter has cut meat out of her diet and she really likes this one, as did other family members. For the 'carnivore', I added Hot Italian Turkey Sausage, also added chopped cauliflower to those shells. They were both "outstanding."
Wow. What a combination! Spinach ,artichokes and yummy cheese. It was like eating spinach & artichoke dip in pasta Like another reviewer I used ricotta and the whole box of spinach. I made the pepperoncini sauce but wasn't much impressed with that but I did give it 5 stars because the shells themselves were so awesome. I will definitely make this recipe again!
YUM YUM YUM!!! I love artichokes (& I just use a 15 oz can quarters well -drained & I process them in food processor to save mess of chopping) & the flavor really comes out in this! I also just use 1/4 cup jarred roasted red peppers (chopped) in the sauce. And I have frozen these as well.
I'd really give this 3.5 stars. It's a solid dish, good for feeding a crowd, esp if some are vegetarian. I made a double batch and froze half the shells in the casserole dish before baking. They have been well received at parties. I wish the sauce was spicier.
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