Feta, Spinach and Artichoke Italian Stuffed Shells

Name: Feta, Spinach and Artichoke Italian Stuffed Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon Dried Oregano; 1/4 cups Chopped Pepperoncini Peppers; 1 can (28 Oz. Can) Crushed Tomatoes With Added Puree; 1 can (8 Oz. Can) No Salt Added Tomatoe Sauce; 1 cup Shredded 6-cheese Italian Cheese Blend, Divided; 1/2 cups Cream Cheese, Softened; 1 cup Crumbled Feta Cheese; 1/4 teaspoons Freshly Ground Black Pepper; 1 can (14 Oz. Can) Artichoke Hearts, Drained And Chopped; 10 ounces, weight Frozen Chopped Spinach, Thawed And Squeezed Dry; 2 cloves Garlic, Minced; 20 whole Jumbo Pasta Shells, Cooked

Servings: persons

1 teaspoon Dried Oregano
1/4 cups Chopped Pepperoncini Peppers
1 can (28 Oz. Can) Crushed Tomatoes With Added Puree
1 can (8 Oz. Can) No Salt Added Tomatoe Sauce
1 cup Shredded 6-cheese Italian Cheese Blend, Divided
1/2 cups Cream Cheese, Softened
1 cup Crumbled Feta Cheese
1/4 teaspoons Freshly Ground Black Pepper
1 can (14 Oz. Can) Artichoke Hearts, Drained And Chopped
10 ounces, weight Frozen Chopped Spinach, Thawed And Squeezed Dry
2 cloves Garlic, Minced
20 whole Jumbo Pasta Shells, Cooked

1
Preheat oven to 375 degrees F.
2
Combine the oregano, pepperoncini, crushed tomatoes and tomato sauce 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 half of the shredded six-cheese Italian cheese and the other cheese, black pepper, artichokes, spinach, and garlic in a medium bowl.
6
Spoon or pipe about 1 1/2 tablespoons cheese mixture into each pasta shell.
7
Place stuffed shells in a 13 x 9-inch baking dish coated with cooking spray.
8
Spoon the tomato mixture over the shells; sprinkle with remaining shredded cheese.
9
Bake at 375 degrees F for 25 minutes or until thoroughly heated and cheese melts.

2247

kcal

Calories

Fat

385

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 12 ingredients. The key ingredients include: 1 teaspoon Dried Oregano, 1/4 cups Chopped Pepperoncini Peppers, 1 can (28 Oz. Can) Crushed Tomatoes With Added Puree, 1 can (8 Oz. Can) No Salt Added Tomatoe Sauce, and more.

Yes, Feta, Spinach and Artichoke Italian 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!