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Randy Mayor Photo by: Randy Mayor

Artichoke, Spinach, and Feta Stuffed Shells

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.

Cooking Light DECEMBER 2006

  • Yield: 5 servings (serving size: 4 stuffed shells)

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.

Nutritional Information

Amount per serving
  • Calories: 394
  • Calories from fat: 28%
  • Fat: 12.4g
  • Saturated fat: 7.7g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.7g
  • Protein: 21.3g
  • Carbohydrate: 48.9g
  • Fiber: 8.7g
  • Cholesterol: 38mg
  • Iron: 5mg
  • Sodium: 954mg
  • Calcium: 455mg
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Artichoke, Spinach, and Feta Stuffed Shells recipe

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