Artichoke And Spinach Stuffed Shells
|Frozen chopped spinach||10 Ounce, thawed (1 Package)|
|Frozen artichoke hearts||1 Cup (16 tbs), thawed|
|Pasta shells||12 Large, uncooked (Jumbo Size)|
|Light ricotta cheese||1 Cup (16 tbs)|
|Chopped fresh basil||2 Tablespoon|
|Chopped fresh parsley||1 Tablespoon|
|Lemon juice||2 Tablespoon|
|Non fat sour cream||1⁄3 Cup (5.33 tbs)|
|Canned no salt added stewed tomatoes||29 Ounce, undrained and chopped (2 Cans, 14 1/2 Ounces Each)|
|Chopped fresh basil||1 1⁄2 Tablespoon|
|Vegetable cooking spray||1|
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.