Artichoke, Spinach, And Feta Stuffed Shells

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1 teaspoon dried oregano

1/4 cup chopped pepperoncini peppers

1 (28-ounce) can fire-roasted crushed tomatoes with added puree (such as Progresso)

1 (8-ounce) can no-salt-added tomato sauce

1 cup (4 ounces) shredded provolone 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 (9-ounce) package frozen artichoke hearts, thawed and chopped

1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry

2 garlic cloves, minced

20 cooked jumbo shell pasta (about 8 ounces uncooked pasta)

Cooking spray

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