{"id":324,"date":"2009-03-14T17:40:00","date_gmt":"2009-03-14T17:40:00","guid":{"rendered":"https:\/\/cooleysekula.net\/cooking\/?p=324"},"modified":"2020-12-24T17:41:56","modified_gmt":"2020-12-24T17:41:56","slug":"artichoke-spinach-and-feta-stuffed-shells","status":"publish","type":"post","link":"https:\/\/cooleysekula.net\/cooking\/index.php\/2009\/03\/14\/artichoke-spinach-and-feta-stuffed-shells\/","title":{"rendered":"Artichoke, Spinach and Feta Stuffed Shells"},"content":{"rendered":"\n

Ingredients:<\/strong>
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<\/p>\n\n\n\n

Directions:<\/strong>
1. Preheat oven to 375.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Yield: 5 servings
Serving size: 4 stuffed shells<\/p>\n\n\n\n

Nutritional Information:<\/strong>
Calories 394; Fat 12.4g; Protein 21.3g; Carb 48.9g; Fiber 8.7g; sodium 854mg; calc 444mg<\/p>\n","protected":false},"excerpt":{"rendered":"

\nIngredients:1 tsp dried oregano1\/4 cup chopped pepperoncini peppers28 oz can crushed tomatoes…\n<\/div>\n
Continue reading “Artichoke, Spinach and Feta Stuffed Shells”<\/span>…<\/a><\/div>\n","protected":false},"author":1,"featured_media":325,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-324","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","entry"],"_links":{"self":[{"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/posts\/324","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/comments?post=324"}],"version-history":[{"count":1,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/posts\/324\/revisions"}],"predecessor-version":[{"id":326,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/posts\/324\/revisions\/326"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/media\/325"}],"wp:attachment":[{"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/media?parent=324"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/categories?post=324"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/tags?post=324"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}