You are here

Artichoke And Spinach Stuffed Shells

Veggie.Lover's picture
Ingredients
  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
  Salt 1⁄4 Teaspoon
  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)
  Cornstarch 2 Tablespoon
  Chopped fresh basil 1 1⁄2 Tablespoon
  Vegetable cooking spray 1
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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Artichoke
Cook Time: 
35 Minutes

Rate It

Your rating: None
4.11
Average: 4.1 (15 votes)