Artichoke And Spinach Stuffed Shells

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Artichoke And Spinach Stuffed Shells

 

1 pkg. frozen spinach, chopped and -thawed

1 c. frozen artichokes, thawed

12 pasta shells, jumbo, uncooked

1 c. ricotta cheese, part skim -milk

2 tbsps. basil, chopped

1 tbsp. parsley, chopped

1/4 tsp. salt

2 tablespoons lemon juice

1/3 c. nonfat sour cream

2 can stewed tomatoes ,undrained, chopped

8 ozs. tomato sauce

2 tbsps. cornstarch

1 1/2 tbsps. basil, chopped

vegetable cooking spray

basil sprigs, optional

 

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 350x for 30 minutes or until bubbling. Garnish with

basil sprigs, if desired. Serves 6.