Feta, Spinach and Artichoke Italian Stuffed Shells Recipe

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.

No additional tips available.

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

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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.

Feta, Spinach and Artichoke Italian Stuffed Shells

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