Recipe - Artichoke And Spinach Stuffed Shells

1 pack Frozen spinach; chopped and
thawed
1 cup Frozen artichokes; thawed
12 Pasta shells; jumbo,
uncooked
1 cup Ricotta cheese; part skim
milk
2 tablespoon Basil; chopped
1 tablespoon Parsley; chopped
One fourth teaspoon Salt
2 tablespoon Lemon juice
1/3 cup Nonfat sour cream
2 cn Stewed tomatoes; undrained
and chopped
8 ounce Tomato sauce
2 tablespoon Cornstarch
1 One half tablespoon Basil; chopped
Vegetable cooking spray
Basil sprigs; optional

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 1One half 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
1/2inch 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.

MCRecipe Digest V1 #136

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.