Artichoke, Spinach And Feta Stuffed Shells


    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 And Made A Couple Of Minor Changes. It's Fantastic!! And, It's Even Better As Leftovers The Next Day.

Spark Recipes Favicon Spark Recipes
View Full Recipe

MS Found Country:US image description
Back to top