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.

Note:

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

December 2006
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