Artichoke and Spinach Stuffed Shells

Title:
Artichoke and Spinach Stuffed Shells

Yield:
6 Servings

Categories:
Pasta




Ingredients:





     1 pk Frozen spinach; chopped and


          -thawed


     1 c  Frozen artichokes; thawed


    12    Pasta shells; jumbo,


          -uncooked


     1 c  Ricotta cheese; part skim


          -milk


     2 tb Basil; chopped


     1 tb Parsley; chopped


   1/4 ts Salt


     2 tb Lemon juice


   1/3 c  Nonfat sour cream


     2 cn Stewed tomatoes; undrained


          -and chopped


     8 oz Tomato sauce


     2 tb Cornstarch


 1 1/2 tb Basil; chopped


          Vegetable cooking spray


          Basil sprigs; optional






 From: kmeade@ids2.idsonline.com (The Meades)


 


 Date: Mon, 1 Jul 1996 16:55:21 -0400


 Recipe By: Cooking Light 1994, p. 143


 


 Cook spinach and artichoke hearts according to package directions, omitting


 salt; drain well. Chop artichoke hearts, and set aside.


 


 Cook shells according to package and set separately on a piece of wax


 paper.


 


 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 choped artichokes and sour cream.


 


 Combine stewed tomatoes, tomato sauce, cornstarch, and 1-1/2 tablespons


 basil in a saucepan; stir well.  Cook over medium heat until thickened,


 stirring frequently.  Spoon 1 cup tomato mixture in botton of an 1 x 7 x


 1/2-inch baking dish coated with cooking spray.


 


 Spoon spinach mixture evenly into shells.  Place shells on sauce in baking


 dish.  Spoon remaining sauce on top of the shells.   Bake uncovered at 350x


 for 30 minutes or until bubbling.  Garnish with basil sprigs, if desired.


 


 MC-Recipe Digest V1 #136


 


 From the MasterCook recipe list.  Downloaded from Glen's MM Recipe Archive,


 http://www.erols.com/hosey.