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Stuffed Shells: Artichoke & Spinach Stuffed Shells

Source of Recipe

www.hungrymonster.com


List of Ingredients

1 package frozen spinach, thawed, drained well
1 cup frozen artichokes, thawed, drained
12 jumbo pasta shells, uncooked
1 cup ricotta cheese
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley
1/4 teaspoon salt
2 tablespoons lemon juice
1/3 cup nonfat sour cream
2 cans stewed tomatoes, undrained, chopped
8 ounces tomato sauce
2 tablespoons cornstarch
1 1/2 tablespoons chopped fresh basil


Recipe

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 350ºF for 30 minutes or until bubbling. Garnish with basil sprigs, if desired.