Artichoke And Spinach Stuffed Shells Recipe
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Ingredients : Artichoke And Spinach Stuffed Shells Recipe
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 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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NOTES : 200 calories per serving (2 shells)
Nutr. Assoc. : 0 0 0 0 0 0 0 0 4243 0 0 0 0 0 0 2153
Preparation Time: 0:00
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