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Spinach, Artichoke, and Feta Stuffed Shells


4 garlic cloves, minced

1 teaspoon olive oil

1/8 teaspoon red pepper flakes
1 (28-oz) can fire-roasted crushed tomatoes
1 (8-oz) can no-salt-added tomato sauce
1 teaspoon dried oregano

1 cup shredded mozzarella cheese, divided
1 cup crumbled feta cheese
1/2 cup part-skim ricotta cheese
1/4 teaspoon ground black pepper
1 (9-oz) package frozen artichoke hearts, thawed and chopped
1 (10-oz) package frozen chopped spinach, thawed, drained, and squeezed dry
1 garlic clove, minced
20 cooked jumbo shells (about 8 oz uncooked pasta)



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