Artichoke, Spinach, and Feta Stuffed Shells
(Recipe from Cooking Light)

Ingredients

• 1 tsp. dried oregano
• ¼ cup chopped pepperoncini peppers
• 1 (28-oz.) can fire-roasted crushed tomatoes with added puree (such as Progresso)
• 1 (8-oz.) can no-salt-added tomato sauce
• 1 cup (4 oz.) shredded provolone cheese, divided
• 1 cup (4 oz.) crumbled feta cheese
• ½ cup (4 oz.) fat-free cream cheese, softened
• ¼ tsp. freshly ground black pepper
• 1 (9-oz.) package frozen artichoke hearts, thawed and chopped
• ½ (10-oz.) package frozen chopped spinach, thawed, drained, and squeezed dry
• 2 garlic cloves, minced
• 20 cooked jumbo shell pasta (about 8 oz. uncooked pasta)
• Cooking spray

Preparation

1. Preheat oven to 375°.
2. Combine first four ingredients in a medium saucepan. Place over medium heat; cook 12 minutes or until slightly thick, stirring occasionally. Remove from heat; set aside.
3. Combine ½ cup provolone and the next six ingredients (through garlic) in amedium bowl. Spoon or pipe about 1½ 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 ½ cup provolone. Bake at 375° for 25 minutes or until thoroughly heated and cheese melts.

Reference:

Cooking Light. Artichoke, Spinach, and Feta Stuffed Shells.

www.myrecipes.com/recipe/artichoke-spinach-feta-stuffed-shells-10000001559241/.