Randy Mayor
Yield
5 servings (serving size: 4 stuffed shells)

To fill the shells, simply spoon the cheese mixture into a heavy-duty zip-top plastic bag; squeeze out the air. Snip a one-inch hole in one corner of the bag, and pipe the filling into the shells.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Combine first 4 ingredients in a medium saucepan. Place over medium heat; cook 12 minutes or until slightly thick, stirring occasionally. Remove from heat; set aside.

Step 3

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. Bake at 375° for 25 minutes or until thoroughly heated and cheese melts.

Ratings & Reviews

steponme's Review

KatieCooking3
March 02, 2015
Delicious. Due to a autoimmune disorder, my daughter has cut meat out of her diet and she really likes this one, as did other family members. For the 'carnivore', I added Hot Italian Turkey Sausage, also added chopped cauliflower to those shells. They were both "outstanding."

sukeedog's Review

poocasile
January 04, 2014
N/A

lwright311's Review

CarlaCooks
July 05, 2013
I loved these but I couldnt find large shells so I used manicotti instead. If you like Artichokes and Feta, you will love this dish.

BrennaR's Review

steponme
May 21, 2013
Wow. What a combination! Spinach ,artichokes and yummy cheese. It was like eating spinach & artichoke dip in pasta Like another reviewer I used ricotta and the whole box of spinach. I made the pepperoncini sauce but wasn't much impressed with that but I did give it 5 stars because the shells themselves were so awesome. I will definitely make this recipe again!

mrssullivan84's Review

BrennaR
May 11, 2013
N/A

CarlaCooks's Review

mrssullivan84
February 14, 2013
When I weigh the amount of time it took to cook the dish (quick!) with the amount of flavor, given the effort, it's worth 5 stars. My two-year-old picky eater enjoyed it also.

cookconcoction's Review

lindseyjean
February 04, 2013
I was a little disappointed after reading the rave reviews. This was a good dinner, but not deserving of 5 stars.

AlyssaFox's Review

pandaa
January 17, 2013
N/A

msubaseball27's Review

Foster02
January 16, 2013
YUM YUM YUM!!! I love artichokes (& I just use a 15 oz can quarters well -drained & I process them in food processor to save mess of chopping) & the flavor really comes out in this! I also just use 1/4 cup jarred roasted red peppers (chopped) in the sauce. And I have frozen these as well.

veryslowcook's Review

Mialina
January 06, 2013
I'd really give this 3.5 stars. It's a solid dish, good for feeding a crowd, esp if some are vegetarian. I made a double batch and froze half the shells in the casserole dish before baking. They have been well received at parties. I wish the sauce was spicier.