Artichoke and Spinach Stuffed Shells
 
Recipe By : 
Serving Size : 6 Preparation Time :0:00 
Categories : Italian 
 
  amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 
1 package  frozen spinach -- chopped and thawed
1 cup  frozen artichokes -- thawed
12   pasta shells -- jumbo, uncooked
1 cup  ricotta cheese, part skim milk
2 Tbsp  basil -- chopped
1 Tbsp  parsley -- chopped
1/4 tsp  salt
2 Tbsp  lemon juice
1/3 cup  nonfat sour cream
2 can  stewed tomatoes -- undrained and
  chopped
8 oz.  tomato sauce
2 Tbsp  cornstarch
1-1/2 Tbsp  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 chopped artichokes and sour cream. Combine stewed tomatoes, 
tomato sauce, cornstarch, and 1-1/2 tablespoons basil in a saucepan; stir 
well. Cook over medium heat until thickened, stirring frequently. Spoon 1 
cup tomato mixture in bottom 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 degrees for 30 minutes or until bubbling. Garnish with 
basil sprigs, if desired. Makes 6 servings. 
 
 
(ID: 79965) Mirror: rec.food.recipes: Mon, Dec 9, 2002


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