FETA & SPINACH STUFFED SHELLS
1/4 cup Pepperoncini peppers, chopped
1 jar Robert Rothschild Farm Artichoke Pasta Sauce
1 cup Provolone cheese, shredded, divided
1 cup Feta cheese, crumbled
1/2 cup Cream cheese, softened
Black pepper, freshly ground, to taste
1/2 (10 oz.) pkg. Spinach, frozen, chopped, thawed, drained, and squeezed dry
2 Garlic cloves, minced
20 Jumbo shell pasta, cooked (about 8 oz. uncooked pasta)
Preheat oven to 375 degrees F.
Combine first 2 ingredients in a medium saucepan. Heat over medium heat.
Combine 1/2 cup provolone and the next 5 ingredients (through garlic) in a medium bowl. Spoon or pipe about 1 1/2 Tbsp. cheese mixture into each pasta shell; place stuffed shells in a 13x9-in. baking dish coated with cooking spray. Spoon pasta sauce mixture over shells; sprinkle with remaining 1/2 cup provolone. Bake at 375 degrees F for 25 minutes or until thoroughly heated and cheese melts.