Tuesday, October 09, 2012

Artichoke, Spinach, and Feta Stuffed Shells

I made these Sunday night but I waited to post about them because I wanted to see how they fared when faced with the Lunchbox Test. Definitely passed. These are great warmed up. You could easily make these in advance and warm them up the next day.

There are a bunch of different steps to making it, but I promise it's worth it. If you like spinach-artichoke dip, and you like pasta, you will like these shells. It's also interesting to make a stuffed shells recipe that doesn't involve ricotta. I really liked this a lot, though I would use less provolone next time. It definitely would be good for dinner guests! I would make this again.


Artichoke, Spinach, and Feta Stuffed Shells
Cooking Light, December 2006

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

1. Preheat oven to 375°.

2. Combine first 4 ingredients in a medium saucepan. Place over medium heat; cook 12 minutes or until slightly thick, stirring occasionally. Remove from heat; set aside.

3. Combine 1/2 cup provolone and the next 6 ingredients (through garlic) in a medium bowl. Spoon or pipe about 1 1/2 tablespoons cheese mixture into each pasta shell; place stuffed shells in a 13 x 9-inch baking dish coated with cooking spray. Spoon tomato mixture over shells; sprinkle with remaining 1/2 cup provolone. Bake at 375° for 25 minutes or until thoroughly heated and cheese melts.

Servings: 4

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