Spinach and Artichoke Stuffed Manicotti

I'm not going to dress this up and pretend it's something new when it's not. This is just a remake of this.
It's like up-cycling, (which is totally in by the way) or like taking and old, boring outfit and snazzing it up a bit with a bright, fresh scarf. (yes, I did just use the word snaz, err, snazzy?) I'm like an 80yr old woman at heart.

Except, I didn't really do that, did I? I just used manicotti instead of shells. Because I didn't have shells. The upside to all this is that the manicotti holds waaay more of this cheesy, spinach-y, artichoke-y goodness!

Oh, goodness!

Spinach and Artichoke Stuffed Manicotti
Serves:4-6

Ingredients:
1  teaspoon  dried oregano
1/4  cup  chopped pepperoncini peppers
1  (28-ounce) can crushed tomatoes with added puree
1  (8-ounce) can no-salt-added tomato sauce
1  cup  (4 ounces)  shredded Mozzarella cheese, divided
1  cup  (4 ounces) crumbled feta cheese
1/2  cup  (4 ounces) fat-free cream cheese, softened
1/4  teaspoon  freshly ground black pepper
1  can medium size artichoke hearts, chopped1/2  (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
2  garlic cloves, minced
20  cooked Manicotti (about 8 ounces uncooked pasta)

 

Directions:

Preheat oven to 375°.
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.
Combine 1/2 cup shredded Six cheese Italian cheese and the next 6 ingredients (through garlic) in a medium bowl. Spoon or pipe about 1 1/2 tablespoons cheese mixture into each manicotti; place stuffed manicotti in a 13 x 9-inch baking dish coated with cooking spray. Spoon tomato mixture over manicotti; sprinkle with remaining 1/2 cup of shredded cheese. Bake at 375° for 25 minutes or until thoroughly heated and cheese melts.