Ingredients:
1 tsp dried oregano
1/4 cup chopped pepperoncini peppers
28 oz can crushed tomatoes with added puree
8 oz can no-salt added tomato sauce
1 cup (4 oz) shredded provolone, divided
1 cup (4 oz) crumbled feta
1/2 cup (4 oz) fat=free cream cheese, softened
1/4 tsp black pepper
9 oz frozen artichoke hearts, thawed
5 oz frozen chopped spinach, thawed, draind and squeeze dry
2 garlic cloves, minced
20 cooked jumbo shell pasta
Directions:
1. Preheat oven to 375.
2. Combine first 4 ingredients in a medium sauce pan. 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 1.5 tbsp chees mixutre
into each pasta shell; place stuffed shells in a 13 x 9-inch bakig dish
coated with cooking spray. Spoon tomato mixture over shells;
sprinkle remaining 1/2 cup provolone. Bake at 375 for 25 minutes or
until cheese melts.
Yield: 5 servings
Serving size: 4 stuffed shells
Nutritional Information:
Calories 394; Fat 12.4g; Protein 21.3g; Carb 48.9g; Fiber 8.7g; sodium 854mg; calc 444mg