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Recipe: Artichoke And Spinach Stuffed Shells
Similar Categories: Artichoke, Spinach, Stuffed, Shells
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.
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.
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