Artichoke and Spinach Stuffed Shells

Name: Artichoke and Spinach Stuffed Shells
Ingredients: 1.0 package Frozen Spinach Chopped And Thawed; 1.0 cup Frozen Artichokes Thawed; 12.0 Pasta Shells Jumbo Uncooked; 1.0 cup Ricotta Cheese Part Skim Milk; 2.0 tablespoon Basil Chopped; 1.0 tablespoon Parsley Chopped; 0.25 teaspoon Salt; 2.0 tablespoon Lemon Juice; 0.3333 cup Nonfat Sour Cream; 2.0 can Stewed Tomatoes Undrained And Chopped; 8.0 ounce Tomato Sauce; 2.0 tablespoon Cornstarch; 1.5 tablespoon Basil Chopped; Vegetable Cooking Spray; Basil Sprigs

Artichoke and Spinach Stuffed Shells is a home-style recipe made with Frozen Spinach Chopped And Thawed, Frozen Artichokes Thawed, Pasta Shells Jumbo Uncooked, Ricotta Cheese Part Skim Milk, Basil Chopped, and Parsley Chopped.

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Ingrédients

1.0 pkg Frozen Spinach Chopped And Thawed
1.0 cup Frozen Artichokes Thawed
12.0 Pasta Shells Jumbo Uncooked
1.0 cup Ricotta Cheese Part Skim Milk

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Méthode (aperçu)

1
Recipe By: Cooking Light 1994, p. 143
2
Cook spinach and artichoke hearts according to package directions, omitting

salt; drain well. Chop artichoke hearts, and set aside.

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