Guest guest Posted January 22, 2005 Report Share Posted January 22, 2005 Another of my favs MMMMM----- Recipe via Meal-Master v8.06 by AccuChef www.AccuChef.com Title: Artichoke & Spinach Stuffed Shells Categories: Pasta & Cousco Yield: 6 Servings 1 0 oz frozen chopped spinach -thawed 1 c frozen artichoke hearts -thawed 12 jumbo pasta shells,uncooked 1 c lite ricotta cheese 2 T fresh basil,Chopped 1 T fresh parsley,Chopped 1/4 t salt 2 T lemon juice 1/3 c nonfat sour cream 2 cn no-salt-added stewed -tomatoes,undrained and 2 T cornstarch 1 1/2 T fresh basil,Chopped vegetable cooking spray fresh basil sprigs,optional How To Prepare: 1. Cook spinach and artichoke hearts according to package directions, omitting salt; drain well. Set spinach aside. Chop artichoke hearts, and set aside. 2. Cook pasta shells according to package directions, omitting salt and fat; drain and set aside. 3. Position knife blade in food processor bowl; add spinach, ricotta cheese, and next 4 ingredients. Process 30 seconds or until smooth, scraping sides of processor bowl once. Transfer to a bowl; stir in artichokes and sour cream. 4. Combine tomato, cornstarch, and 1 1/2 tablespoons chopped basil in a saucepan; stir well. Cook over medium heat until thickened, stirring frequently. Spoon 1 cup tomato mixture into bottom of an 11-x 7-x 1 1/2-inch baking dish coated with cooking spray. 5. Spoon spinach mixture evenly into shells. Arrange shells in baking dish. Pour remaining tomato mixture over shells. Bake, uncovered, at 350 degrees for 30 minutes or until bubbly. Garnish with basil sprigs, if desired. Yield: 6 servings. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 23, 2005 Report Share Posted January 23, 2005 Have any of you had the Olive Garden's Spinach and Artichoke Dip? Sounds very much like the filling for these Shells recipe. I bet the filling here will be just as good with Thin sliced french bread. Wonderful served warm! Will try this recipe for sure. Thanks for sharing CT ~Candace~ <carvers wrote: Another of my favs MMMMM----- Recipe via Meal-Master v8.06 by AccuChef www.AccuChef.com Title: Artichoke & Spinach Stuffed Shells Categories: Pasta & Cousco Yield: 6 Servings 1 0 oz frozen chopped spinach -thawed 1 c frozen artichoke hearts -thawed 12 jumbo pasta shells,uncooked 1 c lite ricotta cheese 2 T fresh basil,Chopped 1 T fresh parsley,Chopped 1/4 t salt 2 T lemon juice 1/3 c nonfat sour cream 2 cn no-salt-added stewed -tomatoes,undrained and 2 T cornstarch 1 1/2 T fresh basil,Chopped vegetable cooking spray fresh basil sprigs,optional How To Prepare: 1. Cook spinach and artichoke hearts according to package directions, omitting salt; drain well. Set spinach aside. Chop artichoke hearts, and set aside. 2. Cook pasta shells according to package directions, omitting salt and fat; drain and set aside. 3. Position knife blade in food processor bowl; add spinach, ricotta cheese, and next 4 ingredients. Process 30 seconds or until smooth, scraping sides of processor bowl once. Transfer to a bowl; stir in artichokes and sour cream. 4. Combine tomato, cornstarch, and 1 1/2 tablespoons chopped basil in a saucepan; stir well. Cook over medium heat until thickened, stirring frequently. Spoon 1 cup tomato mixture into bottom of an 11-x 7-x 1 1/2-inch baking dish coated with cooking spray. 5. Spoon spinach mixture evenly into shells. Arrange shells in baking dish. Pour remaining tomato mixture over shells. Bake, uncovered, at 350 degrees for 30 minutes or until bubbly. Garnish with basil sprigs, if desired. Yield: 6 servings. Quote Link to comment Share on other sites More sharing options...
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