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Recipe: Artichoke Spinach Shells
Similar Categories: Artichoke, Spinach, Shells
4 cups uncooked medium pasta shells
10 ounces fresh spinach, chopped
3 cups (12 ounces) shredded cheddar cheese
1 can (14-1/2 ounces) Italian stewed tomatoes
1 can (14 ounces) water-packed artichoke hearts, drained and quartered
1 cup (8 ounces) sour cream
1/2 teaspoon garlic salt
In a Dutch oven, cook pasta in boiling water for 5 minutes. Add spinach;
cook, uncovered, for 6-8 minutes or until pasta is tender. Drain.
In a large bowl, combine the remaining in gredients. Stir in pasta mixture
until blended. Transfer to a 3-qt. baking dish. Bake, uncovered, at 350* for
30-35 minutes or until heated through. Yield: 6-8 servings.
10 ounces fresh spinach, chopped
3 cups (12 ounces) shredded cheddar cheese
1 can (14-1/2 ounces) Italian stewed tomatoes
1 can (14 ounces) water-packed artichoke hearts, drained and quartered
1 cup (8 ounces) sour cream
1/2 teaspoon garlic salt
In a Dutch oven, cook pasta in boiling water for 5 minutes. Add spinach;
cook, uncovered, for 6-8 minutes or until pasta is tender. Drain.
In a large bowl, combine the remaining in gredients. Stir in pasta mixture
until blended. Transfer to a 3-qt. baking dish. Bake, uncovered, at 350* for
30-35 minutes or until heated through. Yield: 6-8 servings.
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