Artichoke And Spinach Stuffed Shells Recipe
Ingredients
| Frozen chopped spinach package | 1 , thawed | |
| Frozen artichoke hearts | 1 Cup (16 tbs), thawed | |
| 12 jumbo pasta shells, uncooked | ||
| 1 cup light ricotta cheese | ||
| Basil | 2 Tablespoon, chopped | |
| Parsley | 1 Tablespoon, chopped | |
| Salt | 1/4 Teaspoon | |
| Lemon juice | 2 Tablespoon | |
| 1/3 cup nonfat sour cream | ||
| Stewed tomatoes | 2 Can (10oz), undrained | |
| Cornstarch | 2 Tablespoon | |
| Basil | 1 1/2 Tablespoon, chopped | |
| Vegetable cooking spray | ||
Directions
Cook spinach and artichoke hearts according to package directions, omitting salt; drain well.
Chop artichoke hearts, and set aside.
Cook pasta shells according to package directions, omitting salt and fat; drain and set aside.
Position knife blade in food processor bowl; add spinach, ricotta cheese, and next 4 ingredients.
Process 30 seconds or until smooth.
Transfer to a bowl; stir in chopped artichokes and sour cream.
Combine tomatoes, cornstarch, and 1 1/2 tablespoons basil in a saucepan; stir well.
Cook over medium heat until thickened, stirring frequently.
Spoon 1 cup tomato mixture in bottom of an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray.
Spoon spinach mixture evenly into shells.
Arrange shells in baking dish.
Pour remaining tomato mixture over shells.
Bake, uncovered, at 350° for 30 minutes or until bubbly.
Garnish with basil sprigs, if desired.
Chop artichoke hearts, and set aside.
Cook pasta shells according to package directions, omitting salt and fat; drain and set aside.
Position knife blade in food processor bowl; add spinach, ricotta cheese, and next 4 ingredients.
Process 30 seconds or until smooth.
Transfer to a bowl; stir in chopped artichokes and sour cream.
Combine tomatoes, cornstarch, and 1 1/2 tablespoons basil in a saucepan; stir well.
Cook over medium heat until thickened, stirring frequently.
Spoon 1 cup tomato mixture in bottom of an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray.
Spoon spinach mixture evenly into shells.
Arrange shells in baking dish.
Pour remaining tomato mixture over shells.
Bake, uncovered, at 350° for 30 minutes or until bubbly.
Garnish with basil sprigs, if desired.
Chef
