[recipe] Artichoke Spinach Shells

[Guest guest]

Quick comfort food. I got this recipe from a quick cooking

magazine, but adjusted it to fit my taste. They didn't add

near enough garlic and no pepper, and they used whole

fat sour cream, and it certainly didn't need that with all the

cheese. I probably used less cheese than I listed here; didn't

measure it out. It was very good and easy to make. Garlic bread

and a salad; fresh fruit for dessert.

 

Artichoke Spinach Shells

 

4 cups uncooked medium pasta shells

10 oz spinach, chopped

3 cups shredded cheddar cheese

1 can (14.5oz) Italian stewed tomatoes, chopped coarsely

1 can (14oz) water-packed artichoke hearts, drained and quartered

1 cup lite sour cream

1/2 tsp garlic salt

1 tsp minced fresh garlic

Pepper to taste

 

In a dutch oven, cook pasta in boiling water for 5 minutes.

Add spinach; cook uncovered for 6 to 8 minutes more or

until pasta is tender. Drain. In a large bowl, combine the

remaining ingredients. Stir in pasta mixture until blended.

Transfer to a 3-qt. baking dish. Bake, uncovered, at 350F

for 30 minutes or until heated through.

Yield: 6 to 8 servings

 

~ PT ~

 

Drama is life with the dull bits cut out.

~ Alfred Hitchcock, film-maker (1899-1980)