Feta, Spinach and Artichoke Stuffed Shells

Modified from Cooking Light Magazine

Ingredients:
Large Pasta Shells
6oz package of Feta
8oz package of low fat Cream Cheese
10oz frozen chopped spinach
2-4 cups of shredded Mozarella, Provalone, or Italian blend cheese
One can artichoke hearts (chopped)
2 15oz cans canned fire roasted tomatoes
2  8oz cans no salt added tomato sauce
1/8 - 1/4 cup chopped pepporcinis
1-2 tablespoons dried oragano

Sauce:
Put Fire Roasted Tomatoes, Tomato Sauce, Oragano, and Pepporcinis in a pot, stir and heat on low while you do the rest.

Shells:

• Preheat oven to 350
• Cook and rinse shells according to package instructions
• Combine half your shredded cheese, Feta, softened cream cheese, artichoke hears, thawed and drained spinach in a large bowl and mix thoroughly.
• I usually get one 13" pan and one 8" square pan out of this.  I freeze the small one prior to cooking for later.
• Spoon enough sauce to cover the bottoms of your baking dishes.
• Stuff shells with a spoon or  your hands.  Get about 2 tablespoons in each shell.  Arrange shells in pans as you go.  I crowd them in there pretty good.
• Once pans are full, spoon sauce on top of shells, and then top with remaining cheese
• Bake covered for 25 minutes, and then uncovered for 25 minutes.