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Artichoke And Spinach Stuffed Shells

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Dairy, Vegetables		Pasta	6	Servings

INGREDIENTS

1		Frozen spinach, chopped and
		thawed
1	c	Frozen artichokes, thawed
12		Pasta shells, jumbo
		uncooked
1	c	Ricotta cheese, part skim
		milk
2	T	Basil, chopped
1	T	Parsley, chopped
1/4	t	Salt
2	T	Lemon juice
1/3	c	Nonfat sour cream
2		Stewed tomatoes, undrained
		and chopped
8	oz	Tomato sauce
2	T	Cornstarch
1 1/2	T	Basil, chopped
		Vegetable cooking spray
		Basil sprigs, optional

INSTRUCTIONS

From: kmeade@ids2.idsonline.com (The Meades)  Date: Mon, 1 Jul 1996
16:55:21 -0400 Recipe By: Cooking Light 1994,  p. 143  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.
MC-Recipe Digest V1 #136  From the MasterCook recipe list.  Downloaded
from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 161 Calories From Fat: 35 Total Fat: 4.1g Cholesterol: 12.9mg Sodium: 719.3mg Potassium: 811.1mg Carbohydrates: 26.3g Fiber: 5.9g Sugar: 11.2g Protein: 9g