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  • Artichoke And Spinach Stuffed Shells

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    Artichoke And Spinach Stuffed Shells
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 pkt frzn spinach minced and thawed
    • 1 c. frzn artichokes thawed
    • 12 x pasta shells jumbo, uncooked
    • 1 c. ricotta cheese, part skim lowfat milk
    • 2 Tbsp. basil minced
    • 1 Tbsp. parsley minced
    • 1/4 tsp salt
    • 2 Tbsp. lemon juice
    • 1/3 c. nonfat lowfat sour cream
    • 2 can stewed tomatoes undrained and minced
    • 8 ounce tomato sauce
    • 2 Tbsp. cornstarch
    • 1 1/2 Tbsp. basil minced vegetable cooking spray basil sprigs optional

    Directions

    1. Cook spinach and artichoke hearts according to package directions, omitting salt; drain well. Chop artichoke hearts, and set aside.
    2. Cook shells according to package and set separately on a piece of wax paper.
    3. Position knife blade in food processor bowl; add in spinach, ricotta cheese, and next 4 ingredients. Process 30 seconds or possibly till smooth.
    4. Transferto a bowl; stir in choped artichokes and lowfat sour cream.
    5. Combinestewed tomatoes, tomato sauce, cornstarch, and 1-1/2 tablespons basil in a saucepan; stir well. Cook over medium heat till thickened, stirring frequently. Spoon 1 c. tomato mix in botton of an 1 x 7 x 1/2-inch baking dish coated with cooking spray.
    6. Spoon spinach mix proportionately into shells. Place shells on sauce in baking dish. Spoon remaining sauce on top of the shells. Bake uncovered at350x for 30 min or possibly till bubbling. Garnish with basil sprigs, if you like.

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