Artichoke, Spinach And Feta Stuffed Shells

Ingredients

1 teaspoon dried oregano

1/4 cup chopped pepperoncini peppers

1 (28 ounce) can of crushed tomatoes

1 (8 ounces) can no-salt-added tomato sauce

1 cup (4 ounces) shredded mozzarella 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 shopped spinach, thawed, drained, and squeezed dry

2 garlic cloves, minced

20 cooked jumbo shell pasta

Cooking spray

I Borrowed This Recipe From Myrecipes.com And Made A Couple Of Minor Changes. It's Fantastic!! And, It's Even Better As Leftovers The Next Day.

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