Artichoke, Spinach, and Feta Stuffed Shells

Vegetarian
Very Healthy
Health score
66%
Artichoke, Spinach, and Feta Stuffed Shells
45 min.
5
272kcal

Suggestions


Indulge in a delightful culinary experience with our Artichoke, Spinach, and Feta Stuffed Shells! This vegetarian dish is not only bursting with flavor but also packs a nutritious punch, making it a perfect choice for health-conscious food lovers. With a health score of 66, these stuffed shells are a fantastic way to enjoy a hearty meal without compromising on your wellness goals.

Imagine tender jumbo pasta shells filled with a creamy blend of fat-free cream cheese, crumbled feta, and vibrant artichoke hearts, all harmoniously combined with the earthy notes of spinach and the zesty kick of pepperoncini peppers. Each bite is a celebration of textures and tastes, enhanced by a rich layer of fire-roasted crushed tomatoes and melted provolone cheese that brings everything together beautifully.

Ready in just 45 minutes, this dish is perfect for a cozy lunch, a satisfying side, or even a main course that will impress your family and friends. Whether you're hosting a gathering or simply treating yourself to a comforting meal, these stuffed shells are sure to become a favorite in your recipe repertoire. So roll up your sleeves and get ready to create a dish that’s as healthy as it is delicious!

Ingredients

  • 0.3 teaspoon pepper black freshly ground
  • 28 ounce canned tomatoes with added puree (such as progresso) crushed canned
  • 20 jumbo shell pasta cooked uncooked ( 8 ounces pasta)
  • ounces weight cream cheese fat-free softened
  • ounces feta cheese crumbled
  • ounce artichoke hearts frozen thawed chopped
  •  garlic clove minced
  • teaspoon oregano dried
  • 0.3 cup pepperoncini peppers chopped
  • ounces provolone cheese shredded divided
  • 10 ounce spinach frozen dry thawed drained chopped
  • ounce tomato sauce canned

Equipment

  • bowl
  • sauce pan
  • oven
  • baking pan

Directions

  1. Preheat oven to 37
  2. Combine first 4 ingredients in a medium saucepan.
  3. Place over medium heat; cook 12 minutes or until slightly thick, stirring occasionally.
  4. Remove from heat; set aside.
  5. Combine 1/2 cup provolone and the next 6 ingredients (through garlic) in a medium bowl. 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.
  6. Bake at 375 for 25 minutes or until thoroughly heated and cheese melts.

Nutrition Facts

Calories272kcal
Protein26.8%
Fat38.01%
Carbs35.19%

Properties

Glycemic Index
50.5
Glycemic Load
5.09
Inflammation Score
-10
Nutrition Score
33.293043442394%

Flavonoids

Myricetin
0.02mg
Quercetin
0.02mg

Nutrients percent of daily need

Calories:272.14kcal
13.61%
Fat:12.35g
19%
Saturated Fat:7.22g
45.1%
Carbohydrates:25.73g
8.58%
Net Carbohydrates:17.9g
6.51%
Sugar:10.51g
11.68%
Cholesterol:38.56mg
12.85%
Sodium:1074.31mg
46.71%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:19.59g
39.19%
Vitamin K:224.82µg
214.11%
Vitamin A:7600.7IU
152.01%
Calcium:516.19mg
51.62%
Folate:191.77µg
47.94%
Manganese:0.95mg
47.33%
Phosphorus:434.85mg
43.49%
Vitamin B2:0.64mg
37.8%
Vitamin C:29.11mg
35.29%
Fiber:7.83g
31.34%
Potassium:1059.83mg
30.28%
Vitamin E:4.5mg
30%
Vitamin B6:0.59mg
29.47%
Magnesium:113.83mg
28.46%
Copper:0.49mg
24.52%
Iron:4.39mg
24.4%
Selenium:13.8µg
19.71%
Zinc:2.8mg
18.65%
Vitamin B1:0.27mg
18.01%
Vitamin B3:3.55mg
17.75%
Vitamin B12:0.93µg
15.5%
Vitamin B5:1.28mg
12.82%
Vitamin D:0.2µg
1.36%
Source:My Recipes