member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Bones      

Recipe Categories:

    Artichoke And Spinach Stuffed Shells


    Source of Recipe


    Internet

    List of Ingredients




    1 1/2 tbsp basil, chopped
    1/4 tsp salt
    1/3 cup nonfat sour cream
    12 pasta shells, jumbo uncooked
    2 tbsp basil, chopped
    2 tbsp lemon juice
    1 pkg frozen spinach, chopped and thawed
    1 cup frozen artichokes, thawed
    1 cup ricotta cheese, part skim milk
    1 tb parsley, chopped
    2 tb cornstarch
    2 cn stewed tomatoes; undrained and chopped
    8 oz tomato sauce
    vegetable cooking spray
    basil sprigs; optional

    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 at 350 degree F for 30 minutes or until bubbling. Garnish with basil sprigs, if desired.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |