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Recipe: Artichoke And Spinach Stuffed Shells
Similar Categories: Artichoke, Spinach, Stuffed, Shells
Yield: 6 servings
1 pk Frozen spinach; chopped and
1 c Frozen artichokes; thawed
12 Pasta shells; jumbo, uncooke
1 c Ricotta cheese, part skim mi
2 tb Basil; chopped
1 tb Parsley; chopped
1/4 ts Salt
2 tb Lemon juice
1/3 c Nonfat sour cream
2 cn Stewed tomatoes; undrained a
; chopped
8 oz Tomato sauce
2 tb Cornstarch
1 1/2 tb 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.
1 pk Frozen spinach; chopped and
1 c Frozen artichokes; thawed
12 Pasta shells; jumbo, uncooke
1 c Ricotta cheese, part skim mi
2 tb Basil; chopped
1 tb Parsley; chopped
1/4 ts Salt
2 tb Lemon juice
1/3 c Nonfat sour cream
2 cn Stewed tomatoes; undrained a
; chopped
8 oz Tomato sauce
2 tb Cornstarch
1 1/2 tb 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.
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