Last night was our weekly pasta night and we always like to mix it up a little bit.
Stuffed shells is a great was to be creative. I never make them the same and always
throw a little of this and that in every recipe. Serve with a glass of Chianti and -
garlic bread and all will be right in the world!
Artichoke and Spinach Stuffed Shells
1 ( 28 oz can ) crushed tomatoes
1 teaspoon italian seasoning
1 ( 8 oz can tomato sauce)
1 cup shredded provolone
1 cup feta
4 ounces cream cheese, softened
salt and pepper
1 package frozen artichoke hearts, thawed and chopped
1/2 ( 10 ounce ) package frozen chopped spinach, thawed, drained, and squeezed
2 garlic cloves, minced
20 cooked jumbo pasta shells
1/2 cup fresh parmesan
1) Combine the first 4 ingredients in a pan. Place over medium heat and cook for 12
minutes, stirring occasionally. Remove from heat and set aside.
2) Combine 1/2 cup provolone and the next 6 ingredients in a medium bowl. Spoon
mixture into shells and place in a sprayed 9 x 13 pan. Pour sauce over shells and
1/2 cup provolone and parmesan. Bake at 375 for minutes.
