Spinach, Artichoke, and Feta Stuffed Shells {revisited}

Lately, I’ve been hibernating. I’ve been staying in and drinking black coffee. I’ve been falling asleep on the couch watching true crime shows. I’ve been waking up with my shoulders all out of wack. I’ve been wearing leggings as pants, and flats in the snow.

I’ve also been wanting pasta. So, I figured if I’m going to pasta it up, I may as well do it all healthy-like, right? Sure. More veggies than cheese? Yes!

So make this for dinner! Eat leftovers for lunch tomorrow! Wrap it up for your Boo’s lunch! But, mostly make it. It’s an oldie, but a goodie.

Spinach, Artichoke, and Feta Stuffed Shells {5 servings}
Recipe adapted from Cooking Light


for the sauce –

  • 1 (28 oz) can of chopped tomatoes, some of the juice drained
  • 1 cup tomato sauce (8 oz can or left over)
  • a big pinch of red pepper flakes, or more for a spicier sauce
  • 1 t dried oregano
  • 2 garlic cloves

for the shells –

  • 1 cup shredded provolone or mozzarella, divided
  • 1 cup crumbled feta cheese
  • 1/2 cup low fat cream cheese
  • salt and pepper
  • 2 cloves of garlic
  • 1 16 oz bag of frozen spinach, thawed and drained
  • 1 12 oz bag of frozen artichoke hearts, thawed and chopped
  • 20 cooked jumbo shells


  1. Preheat oven to 375 degrees F. Spray a 9 x 13 baking dish with cooking spray. Cook shells in salted boiling water for 10 minutes.
  2. Meanwhile, Combine can of chopped tomatoes, tomato sauce, red pepper flakes, oregano, and two pressed cloves of garlic in a medium sauce pan. Place over a medium heat; cook 12 minutes or until slightly thick, stirring occasionally. Remove from heat and set aside.
  3. Combine 1/2 cup shredded mozzarella, feta cheese, cream cheese, salt and pepper to taste, 2 pressed cloves of garlic, spinach and chopped artichoke hearts in a large bowl. Scoop about 2 tablespoons into each cooked shell and place in the prepared pan. (I used my cookie scoop to fill the shells. Two scoops fit perfectly!)
  4. Spoon tomato mixture over the shells and sprinkle with remaining 1/2 cup mozzarella.*
  5. Bake at 375 degrees F for 25 minutes or until cheese is melty and sauce is bubbling.

* Or you can put the sauce under the shells like I did here. Over works better in cooking the veggies a bit more. Both way are good though!

Yay! Click HERE for a printable PDF of the recipe above.

Lookin’ good, ladies.

14 thoughts on “Spinach, Artichoke, and Feta Stuffed Shells {revisited}”

  1. I’ve been going through this phase too! Today we woke up to the coldest morning in Toronto so far this year (cold) and all I want to do is be home in leggings and a cute sweater while eating pasta. Apparently my good times always involve a cute outfit.


  2. I completely agree. My shoulder is permanently out of whack from the constant couch sleeping. Summer must be coming soon? right? This pasta looks delicious, and I am craving pasta right now.

  3. I must try this. It looks delicious and I have been trying to think of some new dishes for our Meatless Mondays. Plus you are right it is perfect for a cold, lazy, Tv watching day.

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