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Recipe Name: Artichoke And Spinach Stuffed Shells Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Pasta Comments:
Preparation Time:
Number of Servings: 6

1 Frozen spinach, chopped and
1 Cup(s) Frozen artichokes, thawed
12 Pasta shells, jumbo
1 Cup(s) Ricotta cheese, part skim
2 Tablespoon(s) Basil, chopped
1 Tablespoon(s) Parsley, chopped
1/4 Teaspoon(s) Salt
2 Tablespoon(s) Lemon Juice
1/3 Cup(s) Nonfat Sour Cream
2 Stewed tomatoes, undrained
and chopped
8 Ounce(s) Tomato sauce
2 Tablespoon(s) Cornstarch
Vegetable cooking spray
Basil sprigs, optional
From: (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,

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

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