marsha-tbay
Well-known member
Artichoke And Spinach Stuffed Shells
1 pkg. frozen spinach, chopped and -thawed
1 c. frozen artichokes, thawed
12 pasta shells, jumbo, uncooked
1 c. ricotta cheese, part skim -milk
2 tbsps. basil, chopped
1 tbsp. parsley, chopped
1/4 tsp. salt
2 tablespoons lemon juice
1/3 c. nonfat sour cream
2 can stewed tomatoes ,undrained, chopped
8 ozs. tomato sauce
2 tbsps. cornstarch
1 1/2 tbsps. 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. Serves 6.
Fawnette vegetarian_group
1 pkg. frozen spinach, chopped and -thawed
1 c. frozen artichokes, thawed
12 pasta shells, jumbo, uncooked
1 c. ricotta cheese, part skim -milk
2 tbsps. basil, chopped
1 tbsp. parsley, chopped
1/4 tsp. salt
2 tablespoons lemon juice
1/3 c. nonfat sour cream
2 can stewed tomatoes ,undrained, chopped
8 ozs. tomato sauce
2 tbsps. cornstarch
1 1/2 tbsps. 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. Serves 6.
Fawnette vegetarian_group