Spinache, Artichoke And Feta Stuffed Shells

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1 (28 oz) can of chopped tomatoes, some of the juice drained

1 cup tomato sauce (8 oz can or left over)

1/8 t red pepper flakes, or more for a spicier sauce

1 t dried oregano

1 cup shredded provolone or mozzarella

1 cup (4 ounces) crumbled feta cheese

1 cup ( 4 ounces) low fat cream cheese

salt and pepper

4 cloves of garlic, divided

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

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