Artichoke and Spinach Stuffed Shells
| Yield: | 6 Servings |
| Categories: | Pasta |
| 1 | pk | Frozen spinach; chopped and thawed |
| 1 | c | Frozen artichokes; thawed |
| 12 | Pasta shells; jumbo, uncooked | |
| 1 | c | Ricotta cheese; part skim milk |
| 2 | tb | Basil; chopped |
| 1 | tb | Parsley; chopped |
| 1/4 | ts | Salt |
| 2 | tb | Lemon juice |
| 1/3 | c | Nonfat sour cream |
| 2 | cn | Stewed tomatoes; undrained and chopped |
| 8 | oz | Tomato sauce |
| 2 | tb | Cornstarch |
| 1 1/2 | tb | Basil; chopped |
| Vegetable cooking spray | ||
| Basil sprigs; optional |
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