Feta, Spinach and Artichoke Italian Stuffed Shells

• 1 teaspoon Dried Oregano
• 1/4 cups Chopped Pepperoncini Peppers
• 1 can (28 Oz. Can) Crushed Tomatoes With Added Puree
• 1 can (8 Oz. Can) No Salt Added Tomatoe Sauce
• 1 cup Shredded 6-cheese Italian Cheese Blend, Divided
• 1/2 cups Cream Cheese, Softened
• 1 cup Crumbled Feta Cheese
• 1/4 teaspoons Freshly Ground Black Pepper
• 1 can (14 Oz. Can) Artichoke Hearts, Drained And Chopped
• 10 ounces, weight Frozen Chopped Spinach, Thawed And Squeezed Dry
• 2 cloves Garlic, Minced
• 20 whole Jumbo Pasta Shells, Cooked

1. Preheat oven to 375 degrees F.
2. Combine the oregano, pepperoncini, crushed tomatoes and tomato sauce 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 half of the shredded six-cheese Italian cheese and the other cheese, black pepper, artichokes, spinach, and garlic in a medium bowl.
6. Spoon or pipe about 1 1/2 tablespoons cheese mixture into each pasta shell.
7. Place stuffed shells in a 13 x 9-inch baking dish coated with cooking spray.
8. Spoon the tomato mixture over the shells; sprinkle with remaining shredded cheese.
9. Bake at 375 degrees F for 25 minutes or until thoroughly heated and cheese melts.

oregano, pepperoncini peppers, tomatoes, no salt, cream cheese, feta cheese, freshly ground black pepper, hearts, garlic, pasta shells

Taken from tastykitchen.com/recipes/main-courses/feta-spinach-and-artichoke-italian-stuffed-shells/ (may not work)