Artichoke Spinach Feta Stuffed Shells Recipe

Ingredients for Artichoke Spinach Feta Stuffed Shells

• Dried Oregano
• Pepperoncini Pepper
• Fire Roasted Tomatoes
• No Salt Added Tomato Sauce
• Provolone Cheese
• Feta
• Fat Free Cream Cheese
• Fresh Ground Black Pepper
• Frozen Artichoke Hearts
• Frozen Chopped Spinach
• Garlic Cloves
• 12 jumbo pasta shells
• Cooking Spray

How to Make Artichoke Spinach Feta Stuffed Shells

1. Preheat oven to 375°F (190°C).
2. In a medium saucepan, combine 1 (14 ounce) can artichoke hearts (drained and chopped), 1 (10 ounce) package frozen chopped spinach (thawed and squeezed dry), 1/2 cup crumbled feta cheese, and 1/4 cup grated Parmesan cheese.
3. Cook over medium heat for 12 minutes, or until slightly thickened, stirring occasionally.
4. Remove from heat and set aside to cool slightly.
5. In a medium bowl, combine 1/2 cup shredded provolone cheese, 1/2 cup ricotta cheese, 1/4 cup grated Parmesan cheese, 1 large egg, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
6. Spoon or pipe approximately 1 1/2 tablespoons of the cheese mixture into each of 12 jumbo pasta shells.
7. Lightly grease a 13x9 inch baking dish with cooking spray.
8. Arrange the stuffed shells in the prepared baking dish.
9. Spoon the artichoke-spinach mixture evenly over the shells.
10. Sprinkle the remaining 1/2 cup provolone cheese over the top.
11. Bake for 25-30 minutes, or until thoroughly heated and the cheese is melted and bubbly.