Ingredients for Artichoke Spinach Feta Stuffed Shells
- Dried Oregano
- Pepperoncini Pepper
- Fire Roasted Tomatoes
- No Salt Added Tomato Sauce
- 1 cup shredded provolone cheese (divided)
- 1/2 cup crumbled feta cheese
- Fat Free Cream Cheese
- 1/4 teaspoon fresh ground black pepper
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- Garlic Cloves
- 12 jumbo pasta shells
- cooking spray
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How to Make Artichoke Spinach Feta Stuffed Shells
- Preheat oven to 375°F (190°C).
- 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.
- Cook over medium heat for 12 minutes, or until slightly thickened, stirring occasionally.
- Remove from heat and set aside to cool slightly.
- 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.
- Spoon or pipe approximately 1 1/2 tablespoons of the cheese mixture into each of 12 jumbo pasta shells.
- Lightly grease a 13x9 inch baking dish with cooking spray.
- Arrange the stuffed shells in the prepared baking dish.
- Spoon the artichoke-spinach mixture evenly over the shells.
- Sprinkle the remaining 1/2 cup provolone cheese over the top.
- Bake for 25-30 minutes, or until thoroughly heated and the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
35g
Fat
38g
Carbs
6g
