Artichoke and Spinach Stuffed Shells
Source of Recipe
TOH
List of Ingredients
1 box frozen, chopped spinach, thawed and drained very well
1 cup of artichoke hearts
12 Jumbo pasta shells
1 cup of light ricotta cheese
2 Tbs fresh basil
1 Tbs fresh parsley
1/4 tsp salt
2 Tbs lemon juice
1/3 cup sour cream
2(14-1/2oz.) cans stewed tomatoes, undrained and chopped
2 Tbs cornstarch
Recipe
Cook the pasta according to the package directions. Drain and set aside.
Chop the artichokes.
Process the spinach, ricotta cheese, basil, parsley, salt and lemon juice. Transfer to a bowl and add the sour cream. Stir in the chopped artichokes.
Combine the tomatoes, cornstarch and 1-1/2 Tbs basil. Cook until thickened.
Spoon 1 cup of the tomatoes into the bottom of an 11x7x1-1/2" pan coated with cooking spray.
Spoon the mixture evenly into the shells then arrange onto the stewed tomatoes. Pour remaining tomatoes over the shells
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