Artichoke, Spinach & Feta Stuffed Shells - cooking recipe

Ingredients

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

Preparation

Preheat oven to 375 degrees F.
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.
Combine 1/2 c provolone and the next 6 ingredients (through the garlic) in a medium bowl.
Spoon or pipe about 1 1/2 Tablespoons cheese mixture in 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 provolone.
Bake at 375 for 25-30 minutes or until thoroughly heated and cheese melts.