Artichoke, Spinach, and Feta Stuffed Shells Recipe (2024)

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."

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.

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!

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.

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

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.

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.

Delicious!

Just finished stuffing my face with these stuffed shells and I must say they were pretty darn tasty. I made a few changes. I couldn't find just provolone cheese at my local grocer (which was strange) so I used a preshredded blend of provolone, asiago, romano, and mozzarella. Not a bad substitute-can't go wrong with a recipe made of 6 different cheeses! Secondly, I used marinated artichoke hearts instead of frozen, which I feel probably offered a bit more flavor. When making the sauce I omitted the 8oz can of tomato sauce and used only the crushed tomatoes. I also added some garlic, parsley, onion salt, and red pepper flakes-PROBABLY DID NOT need the red pepper flakes because the combo with the peperochinis made for a pretty spicy dish; but still yummy. My hubby liked this and I will make it again. However the measurements were akward and I ended up wasted some spinach and pasta shells, so next time I will prob increase the filling by 25% and use the whole box of shells!

I have one vegetarian in the family. The entire family enjoyed this! I added extra cheese (what can it hurt) Could add ground turkey or beef but everyone was happy the way it was! I did add a good bit of red pepper. Served with simple salad.

I've made this recipe more times than I remember. People are always surprised when I tell them it's from Cooking Light. The peppers give the sauce a kick and the filling is very tasty. I tend to make about 25 shells instead of just 20. Definitely recommended!

Really good! I put in all the spinach and extra feta. Tangy and flavorful!

When my husband and I decide to cook together....THIS is the recipe we make for company! We have mastered it and get rave reviews every time we make it. We make it to the letter, exactly as the recipe dictates. Definitely a five star winner. Yum.

When my husband closed his eyes and gave a resounding mmmmmmm with the first bite I knew we had a winner! We all agreed (3 & 4 year-olds too) this was a great dish. For full disclosure purposes of this review: I didn't use the sauce, but another basic marinara sauce I always make; and, I couldn't find frozen artichokes, so I used canned. Preparation of the shells was a cinch (just used a spoon to fill), although my husband made a comment about how labor intensive he thought it must have been. Great dish....will definitely be making this one again, soon!

Fantastic! I'm Italian so I was skeptical...but this recipe is a definite keeper! I changed it up a bit, used skim ricotta instead of cream cheese and also added 1/4 c. grated Parmesan in the stuffing. The sauce was perfect too!

This recipe lives up to its rating. It was fabulous!! The peppers give the sauce a great zip. The stuffing is wonderful, so flavorful and full of good healthy ingredients. I served one 8x8 and froze a second for another night. This is a keeper for sure.

This is one of my favorite CL recipes. I have been making it often since it was printed in the mag. I don't change a thing and serve with a simple side salad.

This was pretty good. I just wished it had a cheese a little stronger than feta, I found myself wanting a little stronger cheese flavor. It was a little spicy but I put in a lot of pepperoncini peppers. Definitely worth making again, my husband absolutely loved it.