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.
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