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Ingredients

• 1 teaspoon dried oregano
• 1/4 cup chopped pepperoncini peppers
• 1 (28-ounce) can fire-roasted crushed tomatoes with added puree (such as Progresso)
• 1 (8-ounce) can no-salt-added tomato sauce
• 1 cup (4 ounces) shredded provolone cheese, divided
• 1 cup (4 ounces) crumbled feta cheese
• 1/2 cup (4 ounces) fat-free cream cheese, softened
• 1/4 teaspoon freshly ground black pepper
• 1 (9-ounce) package frozen artichoke hearts, thawed and chopped
• 1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 2 garlic cloves, minced
• 20 cooked jumbo shell pasta (about 8 ounces uncooked pasta)
• Cooking spray

Description

MyRecipes