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.
