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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)

Cooking spray


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.

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