The Pioneer Woman Tasty Kitchen
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Feta, Spinach and Artichoke Italian Stuffed Shells

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Try out this dish next time you are having dinner guests, it is sure to impress!

Ingredients

  • 1 teaspoon Dried Oregano
  • ¼ cups Chopped Pepperoncini Peppers
  • 1 can (28 Oz. Can) Crushed Tomatoes With Added Puree
  • 1 can (8 Oz. Can) No Salt Added Tomatoe Sauce
  • 1 cup Shredded 6-cheese Italian Cheese Blend, Divided
  • ½ cups Cream Cheese, Softened
  • 1 cup Crumbled Feta Cheese
  • ¼ teaspoons Freshly Ground Black Pepper
  • 1 can (14 Oz. Can) Artichoke Hearts, Drained And Chopped
  • 10 ounces, weight Frozen Chopped Spinach, Thawed And Squeezed Dry
  • 2 cloves Garlic, Minced
  • 20 whole Jumbo Pasta Shells, Cooked

Preparation

Preheat oven to 375°F.

Combine the oregano, pepperoncini, crushed tomatoes and tomato sauce in a medium saucepan. Place over medium heat; cook 12 minutes or until slightly thick, stirring occasionally. Remove from heat; set aside.

Combine half of the shredded six-cheese Italian cheese and the other cheese, black pepper, artichokes, spinach, and 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 the tomato mixture over the shells; sprinkle with remaining shredded cheese. Bake at 375°F for 25 minutes or until thoroughly heated and cheese melts.

4 Comments

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hschultz on 3.10.2011

@ beegambino, I used jarred.

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beegambino on 3.9.2011

Do you used the pickled jared pepperoncini or fresh?

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Katie on 3.8.2011

Yum! I love feta. This looks delicious.

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culinarycapers on 3.7.2011

looks wonderful! I am making this one soon!

One Review

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beegambino on 3.24.2011

This one is a keeper. I followed the recipe exactly and it was wonderful. My husband doesn’t care for artichokes and so the next time I substituted more spinach and Kalamata olives and that was pretty good too.

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