Artichoke, Spinach & Feta Stuffed Shells

• 1 teaspoon dried oregano
• 1/4 cup pepperoncini pepper, chopped
• 28 ounces fire-roasted tomatoes, crushed
• 8 ounces no-salt-added tomato sauce
• 4 ounces provolone cheese, shredded, divided
• 4 ounces feta, crumbled
• 4 ounces fat free cream cheese, softened
• 1/4 teaspoon fresh ground black pepper
• 1 (9 ounce) package frozen artichoke hearts, thawed and chopped
• 5 ounces frozen chopped spinach, thawed, drained and squeezed dry
• 2 garlic cloves, minced
• 20 large pasta shells, cooked
• cooking spray

1. Preheat oven to 375 degrees F.
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 c provolone and the next 6 ingredients (through the garlic) in a medium bowl.
6. Spoon or pipe about 1 1/2 Tablespoons cheese mixture in each pasta shell.
7. Place stuffed shells in a 13 x 9 inch baking dish coated with cooking spray.
8. Spoon tomato mixture over shells; sprinkle with remaining provolone.
9. Bake at 375 for 25-30 minutes or until thoroughly heated and cheese melts.

oregano, pepperoncini pepper, tomatoes, salt, provolone cheese, feta, cream cheese, fresh ground black pepper, garlic, pasta shells, cooking spray

Taken from www.food.com/recipe/artichoke-spinach-feta-stuffed-shells-204631 (may not work)