Artichoke, Spinach, and Feta Stuffed Shells

Our shells must be smaller than theirs, because 8 ounces ended up being more like 28 shells...but four shells was still plenty for a serving, so this recipe actually makes 7 servings with our shells (which changes the nutritional information a little. We also used fat free feta and sprinkled the other third of the container over the top with the provolone.

Yield: 5 servings (serving size: 4 stuffed shells)
Ingredients:
1 teaspoon dried oregano
1/4 cup chopped pepperoncini peppers
1 (28-ounce) can fire-roasted crushed tomatoes with added puree (such as Progresso)
1 (8-ounce) can no-salt-added tomato sauce
1 cup (4 ounces) shredded provolone cheese, divided
1 cup (4 ounces) crumbled feta cheese 

1/2 cup (4 ounces) fat-free cream cheese, softened
1/4 teaspoon freshly ground black pepper
1 (9-ounce) package frozen artichoke hearts, thawed and chopped
1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
2 garlic cloves, minced
20 cooked jumbo shell pasta (about 8 ounces uncooked pasta)
Cooking spray

Preparation:  

1. Combine first 4 ingredients in a medium saucepan. Place over medium heat; cook 12 minutes or until slightly thick, stirring occasionally. Remove from heat; set aside.
2. Combine 1/2 cup provolone and the next 6 ingredients (through garlic) in a medium bowl. 

3. Preheat oven to 375°.

4. 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 tomato mixture over shells; sprinkle with remaining 1/2 cup provolone. Bake at 375° for 25 minutes or until thoroughly heated and cheese melts.

Nutritional Information:
Calories: 394
Calories from fat: 28%
Fat: 12.4g
Saturated fat: 7.7g
Monounsaturated fat: 2.9g
Polyunsaturated fat: 0.7g
Protein: 21.3g
Carbohydrate: 48.9g
Fiber: 8.7g
Cholesterol: 38mg
Iron: 5mg
Sodium: 954mg
Calcium: 455mg