Artichoke and Spinach Stuffed Shells

           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.