Artichoke, Spinach & Feta Stuffed Shells Recipe

Name: Artichoke, Spinach & Feta Stuffed Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon dried oregano; 1/4 cup pepperoncini pepper, chopped; 28 ounces fire-roasted tomatoes, crushed; 8 ounces no-salt-added tomato sauce; 4 ounces provolone cheese, shredded, divided; 4 ounces feta, crumbled; 4 ounces fat free cream cheese, softened; 1/4 teaspoon fresh ground black pepper; 1 (9 ounce) package frozen artichoke hearts, thawed and chopped; 5 ounces frozen chopped spinach, thawed, drained and squeezed dry; 2 garlic cloves, minced; 20 large pasta shells, cooked; cooking spray

Servings: persons

1 teaspoon dried oregano
1/4 cup pepperoncini pepper, chopped
28 ounces fire-roasted tomatoes, crushed
8 ounces no-salt-added tomato sauce
4 ounces provolone cheese, shredded, divided
4 ounces feta, crumbled
4 ounces fat free cream cheese, softened
1/4 teaspoon fresh ground black pepper
1 (9 ounce) package frozen artichoke hearts, thawed and chopped
5 ounces frozen chopped spinach, thawed, drained and squeezed dry
2 garlic cloves, minced
20 large pasta shells, cooked
cooking spray

1
Preheat oven to 375 degrees F.
2
Combine first 4 ingredients in a medium saucepan.
3
Place over medium heat; cook 12 minutes or until slightly thick, stirring occasionally.
4
Remove from heat, set aside.
5
Combine 1/2 c provolone and the next 6 ingredients (through the garlic) in a medium bowl.
6
Spoon or pipe about 1 1/2 Tablespoons cheese mixture in each pasta shell.
7
Place stuffed shells in a 13 x 9 inch baking dish coated with cooking spray.
8
Spoon tomato mixture over shells; sprinkle with remaining provolone.
9
Bake at 375 for 25-30 minutes or until thoroughly heated and cheese melts.

2277

kcal

Calories

Fat

402

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 teaspoon dried oregano, 1/4 cup pepperoncini pepper, chopped, 28 ounces fire-roasted tomatoes, crushed, 8 ounces no-salt-added tomato sauce, and more.

Yes, Artichoke, Spinach & Feta Stuffed Shells falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Artichoke, Spinach & Feta Stuffed Shells

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions