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Recipe
Artichoke And Spinach Stuffed Shells Recipe
| Servings: 6 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 222g | |
| Recipe makes 6 servings | |
| Calories 150 | |
| Calories from Fat 72 | 48% |
| Total Fat 8.23g | 10% |
| Saturated Fat 4.96g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 495mg | 21% |
| Potassium 401mg | 11% |
| Total Carbs 14.41g | 4% |
| Dietary Fiber 1.7g | 6% |
| Sugars 6.3g | 4% |
| Protein 6.41g | 10% |
Ingredients Convert Measures
- 1 x 0 ounce frzn minced spinach, thawed
- 1 c. frzn artichoke hearts, thawed
- 12 x jumbo pasta shells, uncooked
- 1 c. lite ricotta cheese
- 2 Tbsp. minced fresh basil
- 1 Tbsp. minced fresh parsley
- 1/4 tsp salt
- 2 Tbsp. lemon juice
- 1/3 c. nonfat lowfat sour cream
- 2 can no-salt-added stewed tomatoes, undrained and minced (14 1/2oz.)
- 2 Tbsp. cornstarch
- 1 1/2 Tbsp. minced fresh basil
- vegetable cooking spray
- fresh basil sprigs, optional
Directions
- 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.
- Cook pasta shells according to package directions, omitting salt and fat; drain and set aside.
- Position knife blade in food processor bowl; add in spinach, ricotta cheese, and next 4 ingredients. Process 30 seconds or possibly till smooth, scraping sides of processor bowl once. Transfer to a bowl; stir in artichokes and lowfat sour cream.
- Combine tomato, cornstarch, and 1 1/2 Tbsp. minced basil in a saucepan; stir well. Cook over medium heat till thickened, stirring frequently. Spoon 1 c. tomato mix into bottom of an 11-x 7-x 1 1/2-inch baking dish coated with cooking spray.
- Spoon spinach mix proportionately into shells. Arrange shells in baking dish. Pour remaining tomato mix over shells. Bake, uncovered, at 350 degrees for 30 min or possibly till bubbly. Garnish with basil sprigs, if you like.
- Yield: 6 servings. Copyright credit: Robin Mattson
