Ever have something and realize, you really like it and can’t believe you’ve missed eating that your entire life?! Well that is how I felt when I first encounter artichokes; I know right, not what you were expecting but it’s awesome, for real. The first time I remember having it and falling in love with it, was last year at a friend’s house it was a cheese and artichoke dip, WONDERFUL! Now I know that I’ve got your hopes up, but that is not the recipe I’m about to tell you about. For a couple of reasons, I haven’t made that recipe yet, so I cannot blog about it, and the reason I haven’t made it yet is because I’m nervous I will sit and eat ALL of it without sharing and that wouldn’t be good for anyone. Another great recipe is this:
Artichoke, Spinach and Feta Stuffed Shells
1 teaspoon dried oregano
¼ cup chopped pepperoncini peppers
1 (28 oz) can fire roasted crushed tomatoes
1 (8 oz) can no salt added tomato sauce
2 cup shredded provolone cheese, divided (I used Italian blend cheese)
1 cup crumbled feta cheese
½ cup (4 oz) cream cheese, softened
¼ tsp freshly ground black pepper
1 (9 oz) package frozen artichoke hearts, thawed and chopped
5 oz fresh chopped spinach
2 garlic cloves, minced
25 jumbo cooked shell pasta
1. Preheat oven to 375 degrees. Boil water and cook pasta
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.
3. Combine 1 cup Italian blend cheese and the next 6 ingredients (through garlic) in a medium bowl. Spoon or pipe filling into the shells; place stuffed shells in a 13×9 inch backing dish coated with cooking spray. Spoon tomato mixture over shells; sprinkle the remaining cup of cheese on top. Bake at 375, for 25 minutes or until thoroughly heated and cheese melts.
This was my first time making stuffed shells, and it was a lot less intense than I had always thought! Not only have that, the leftover heated up great.
Other recipes to try:
Chicken Alfredo Roll Ups