- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 370.9
- Total Fat: 15.3 g
- Cholesterol: 69.9 mg
- Sodium: 1,233.6 mg
- Total Carbs: 36.1 g
- Dietary Fiber: 6.6 g
- Protein: 26.3 g
Artichoke, Spinach and Feta Stuffed ShellsSubmitted by: BARCLAYSMOM
IntroductionI 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. 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.
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
Combine first 4 ingredients in a medium saucepan. Place over medium heat and cook 12 minutes or until slightly thick, stirring occasionally. Remove from heat and set aside.
Combine 1/2 cup mozzarella and the next 6 ingredients (through garlic) in a medium bowl. Spoon about 1 1/2 tablespoons of cheese mixture into each pasta shell. Place the stuffed shells in a 13 x 9 inch baking dish coated with cooking spray. Spoon the tomato mixture over the shells and sprinkle with the remaining 1/2 cup of mozzarella. Bake at 375 for 25 minutes or until thoroughly heated and cheese melts.
Makes 5 servings. Serving size is 4 stuffed shells.
Number of Servings: 5
Recipe submitted by SparkPeople user BARCLAYSMOM.