Recipe
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 16 jumbo pasta shells | ||
| 1 tbsp. olive oil | ||
| ½ c. diced red bell pepper | ||
| ½ c. minced red onion | ||
| 1 shallot, minced | ||
| 1 c. chopped artichoke hearts | ||
| ¼ c. chopped black olives | ||
| 1 c. chopped fresh spinach | ||
| 1 egg, beaten | ||
| ½ plain Greek yogurt | ||
| 1 c. crumbled feta cheese | ||
| 1 (25 oz) jar marinara sauce | ||
| Pita bread, optional | ||
| Hummus, optional |
Directions
- Prepare pasta shells according to package instructions. Rinse with cool water and set aside. Spray a 9-by-13-inch baking pan with non-stick spray. Preheat oven to 350 degrees.
- Heat the oil in a skillet over medium heat. Add the peppers, onion and shallot and sauté until softened. Add the artichoke hearts, olives and spinach. Cook just until the spinach is wilted. Add the egg, yogurt and cheese.
- Place the veggie/cheese mixture in the cooked pasta shells and place in the prepared baking pan. Top with marinara sauce. Bake for 45 to 55 minutes. Serve with pita bread and hummus.
Nutrition facts
Servings
300 Calories per serving
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 45mg
- Sodium: 830mg
- Total Carbohydrates: 34g
- Protein: 10g
Recipe Source:
Stephanie Godke, Hy-Vee chef