I Can Cook That

learning the ins and outs of cooking and baking, one recipe at a time

  • Home
  • Recipe Index
    • Ingredients
      • 10 Ingredient Meals
      • 5 Ingredient Meals
      • Beef
      • Lamb
      • Pasta
      • Pork
      • Poultry
      • Seafood
    • Meals
      • Appetizer
      • Beverages
      • Breakfast
      • Cocktails
      • Dessert
        • Ice Cream
      • Game Day Eats
      • Main Dish
      • Party App
      • Salad
      • Sandwich
      • Sides
      • Snacks
      • Soups/Stews
    • Specifics
      • Air Fryer
      • Canning
      • Juicer
      • Freezable
      • Make Ahead
      • On the Grill
      • One Pot Meals
      • Pressure Cooker
      • Quick
      • Sheet Pan Meals
      • Slow Cooker
      • Sous Vide
      • Weeknight Meal
    • Dietary Concerns
      • Dairy Free
      • Gluten Free
      • Meatless
      • Nut Free
      • Paleo
      • Vegan
      • Vegetarian
      • whole30
    • Geographic Inspiration
      • Asia
        • East Asia
          • Japan
        • South Asia
        • Southeast Asia
      • Africa
        • East Africa
        • North Africa
        • South Africa
        • West Africa
      • Caribbean
      • Europe
        • England
        • France
        • Germany
        • Greece
        • Ireland
        • Italy
        • Poland
        • Portugal
        • Spain
        • Sweden
      • South America
        • Latin America
      • Middle East
      • North America
      • Pacific Islands
        • Hawaiian
    • Other
      • Gifts
      • Giveaway
      • Guest Post
      • Review
      • Roundup
      • Stitch Fix
  • Privacy Policy
  • About Me
  • Contact
    • Contact
    • Work with Me
You are here: Home / Freezable / Artichoke, Spinach, and Feta Stuffed Shells

March 20, 2012 By Kaitlin 6 Comments

Artichoke, Spinach, and Feta Stuffed Shells

I have been making a bunch of freezer-friendly meals lately. You never know when you will come home and just be too exhausted to cook, and frozen meals can really save the night. This one also happens to be vegetarian. I found this recipe in an old Cooking Light. I absolutely love artichokes and spinach so I knew I’d like this!
Ingredients:
(makes 5 servings. serving size 4 shells)
1 teaspoon dried oregano
1/4 cup chopped pepperoncini peppers (they come in a jar)
1 (28-ounce) can fire-roasted crushed tomatoes, undrained
1 (8-ounce) can no-salt-added tomato sauce
1 cup (4 ounces) shredded provolone/mozzarella cheese, divided
1 cup (4 ounces) crumbled feta cheese
1/2 cup (4 ounces) fat-free cream cheese, softened
1/4 teaspoon freshly ground black pepper
1 (9-ounce) can artichoke hearts, chopped
1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
2 garlic cloves, minced
20 cooked jumbo shell pasta (about 8 ounces uncooked pasta)
Cooking spray

Cook the shell pasta according to directions on the box. Drain and set aside on a cookie sheet lined with tin foil so they don’t stick together. Take a 13×9 cooking dish and spray it with cooking spray.
Preheat your oven to 375 degrees. Add the oregano, pepperoncini peppers, crushed tomatoes, and tomato sauce to a medium saucepan over medium heat. Cook for 12 minutes, stirring occasionally. Remove from heat and set aside.
In a medium bowl, combine 1/2 cup provolone/mozzarella (I used “pizza” cheese) and the feta, cream cheese, black pepper, artichokes, spinach, and garlic.
To make it easier to fill the shells, add the mixture to a ziplock bag. Close the bag, and snip off one of the bottom corners.
Pipe the mixture into the shells. (Note: some of the artichokes might get stuck a bit while doing this so be careful you don’t end up with more mixture than you want coming out!) Add the stuffed shells to a 13×9 baking dish coated with cooking spray.
Spoon the tomato mixture over the shells.
Sprinkle with the remaining 1/2 cup shredded cheese. Bake at 375 degrees for 25 minutes or until thoroughly heated and cheese melts.
You can freeze them after stuffing the shells, freezing the tomato mixture separately and doing the last few steps later. I personally prefer frozen meals that can just be popped into the microwave or oven and the only additional step is that I have to consume the meal.
This is really an awesome recipe. I usually only have plain stuffed shells with tomato sauce and cheese so I liked the addition of the spinach and artichokes. The peppers added a little bit of pizazz to the dish without making them really spicy. (You can leave them out if you don’t want a little heat).
I did, however, crave a little bit of extra sauce (I love love sauce), so I’d suggest adding another can of puree to the mix. Past that, a good solid recipe!

Related posts:

Freezer Friendly Spinach and Ricotta Stuffed Shells Homemade Marinara Sauce Gnocchi Spinach and Artichoke Breakfast Casserole

Filed Under: Freezable, Main Dish, Make Ahead, Meatless, Pasta, Vegetarian Tagged With: Artichoke, Artichoke Hearts, Cream Cheese, Crushed Tomatoes, Feta, Freezable, Meatless, Pasta, Pepperoncini Peppers, Shells, Spinach, Stuffed, Vegetarian

Comments

  1. Anita at Hungry Couple says

    March 21, 2012 at 3:43 am

    This looks wonderful. It’s almost like a good, lean spinach & artichoke dip inside a pasta shell. Yum!

    Reply
  2. Kiri W. says

    March 21, 2012 at 6:07 pm

    *Artichoke* stuffed shells? Be still my heart! I must make this. Now. YUM.

    Reply
  3. Stephanie @ Eat. Drink. Love. says

    March 22, 2012 at 4:06 am

    Love stuffed shells and I really like that you used artichokes and feta for a nice twist!

    Reply
  4. claire @ the realistic nutritionist says

    March 23, 2012 at 3:45 pm

    Oh this is like spin dip on crack. LOVE IT!!

    Reply
  5. The Culinary Lens says

    March 23, 2012 at 4:22 pm

    A great evening meal I am sure it is delicious. I actually read a copy of cooking light mag for the first time recently and was really impressed with some of the recipes and ideas.You have taken this and made it your own

    Reply
  6. Emily says

    March 26, 2012 at 12:16 am

    This sounds great. I don’t use artichokes often but I do like them. You’re right it is always nice to have freezer meals for just in case moments or even planned lazy nights.

    Reply

What do you think? Cancel reply

Recipe Rating




CommentLuv badgeShow more posts

Get Social

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Search

Follow on Bloglovin

Recent Posts

Homemade Blueberry Ice Cream
Homemade Cheesecake Ice Cream
Grapefruit Miso Butter Chicken
Homemade Strawberry Basil Ice Cream
Salmon Ceviche
Tahini Millionaire Ice Cream
Honey Glazed Orange Ginger Shrimp
Crispy Air Fryer Potatoes
Irish Soda Bread Scones
Irish Apple Cake with Whiskey Cream Sauce

Popular Dishes






timheinmusic.com

Categories

Search

BrandBacker Member

Archives

© 2025 · Recipe Pro Theme By WP Chic

[footer_backtotop]

Copyright © 2025 I Can Cook That - Designed by Pumpkin Beans

Go to mobile version