Artichoke, Spinach, and Feta Stuffed Shells

Artichoke, Spinach, and Feta Stuffed Shells Recipe
Randy Mayor
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.

Yield:

5 servings (serving size: 4 stuffed shells)

Recipe from

Cooking Light

Nutritional Information

Calories 394
Caloriesfromfat 28 %
Fat 12.4 g
Satfat 7.7 g
Monofat 2.9 g
Polyfat 0.7 g
Protein 21.3 g
Carbohydrate 48.9 g
Fiber 8.7 g
Cholesterol 38 mg
Iron 5 mg
Sodium 954 mg
Calcium 455 mg

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

Preparation

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.

Krista Montgomery, M.S., R.D.,

Cooking Light

December 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note