Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces frozen chopped spinach thawed
1 cup frozen artichoke hearts thawed
12 jumbo pasta shells -- uncooked
1 cup lite ricotta cheese
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley
1/4 teaspoon salt
2 tablespoons lemon juice
1/3 cup nonfat sour cream
2 cans no-salt-added stewed tomatoes -- undrained and
-- chopped,, (14
-- 1/2oz.)
2 tablespoons cornstarch
1 1/2 tablespoons chopped fresh basil
vegetable cooking spray
fresh basil sprigs -- optional |
Preparation:
How To Prepare: 1. Cook spinach and artichoke hearts according to package directions, omitting salt; drain well. Set spinach aside. Chop artichoke hearts, and set aside. 2. Cook pasta shells according to package directions, omitting salt and fat; drain and set aside. 3. Position knife blade in food processor bowl; add spinach, ricotta cheese, and next 4 ingredients. Process 30 seconds or until smooth, scraping sides of processor bowl once. Transfer to a bowl; stir in artichokes and sour cream. 4. Combine tomato, cornstarch, and 1 1/2 tablespoons chopped basil in a saucepan; stir well. Cook over medium heat until thickened, stirring frequently. Spoon 1 cup tomato mixture into bottom of an 11-x 7-x 1 1/2-inch baking dish coated with cooking spray. 5. Spoon spinach mixture evenly into shells. Arrange shells in baking dish. Pour remaining tomato mixture over shells. Bake, uncovered, at 350 degrees for 30 minutes or until bubbly. Garnish with basil sprigs, if desired. |
