Artichoke, Spinach, and Feta Stuffed Shells
Susan Cornelius Hinderaker
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 crumbled feta cheese
- 1/2 cup (4 ounces) Philadelphia cream cheese
- 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 cloves garlic, minced
- 8 ounces jumbo pasta shells (such as Tinkyada), cooked according to package directions
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notes
To fill the shells, simply spoon the cheese mixture into a heavy-duty Ziploc bag; squeeze out the air. Snip a one-inch hold in one corner of the bag and pipe the filling into the shells.
Source: Susan Cornelius Hinderaker
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