Artichoke And Spinach Stuffed Shells Recipe

Name: Artichoke And Spinach Stuffed Shells Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pkt frzn spinach minced and thawed; 1 c. frzn artichokes thawed; 12 x pasta shells jumbo, uncooked; 1 c. ricotta cheese, part skim lowfat milk; 2 Tbsp. basil minced; 1 Tbsp. parsley minced; 1/4 tsp salt; 2 Tbsp. lemon juice; 1/3 c. nonfat lowfat sour cream; 2 can stewed tomatoes undrained and minced; 8 ounce tomato sauce; 2 Tbsp. cornstarch; 1 1/2 Tbsp. basil minced vegetable cooking spray basil sprigs optional

Servings: persons

1 pkt frzn spinach minced and thawed
1 c. frzn artichokes thawed
12 x pasta shells jumbo, uncooked
1 c. ricotta cheese, part skim lowfat milk
2 Tbsp. basil minced
1 Tbsp. parsley minced
1/4 tsp salt
2 Tbsp. lemon juice
1/3 c. nonfat lowfat sour cream
2 can stewed tomatoes undrained and minced
8 ounce tomato sauce
2 Tbsp. cornstarch
1 1/2 Tbsp. basil minced vegetable cooking spray basil sprigs optional

1
Cook spinach and artichoke hearts according to package directions, omitting salt; drain well.
2
Chop artichoke hearts, and set aside.
3
Cook shells according to package and set separately on a piece of wax paper.
4
Position knife blade in food processor bowl; add in spinach, ricotta cheese, and next 4 ingredients.
5
Process 30 seconds or possibly till smooth.
6
Transferto a bowl; stir in choped artichokes and lowfat sour cream.
7
Combinestewed tomatoes, tomato sauce, cornstarch, and 1-1/2 tablespons basil in a saucepan; stir well.
8
Cook over medium heat till thickened, stirring frequently.
9
Spoon 1 c. tomato mix in botton of an 1 x 7 x 1/2-inch baking dish coated with cooking spray.
10
Spoon spinach mix proportionately into shells.
11
Place shells on sauce in baking dish.
12
Spoon remaining sauce on top of the shells.
13
Bake uncovered at350x for 30 min or possibly till bubbling.
14
Garnish with basil sprigs, if you like.

1343

kcal

Calories

Fat

244

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pkt frzn spinach minced and thawed, 1 c. frzn artichokes thawed, 12 x pasta shells jumbo, uncooked, 1 c. ricotta cheese, part skim lowfat milk, and more.

Yes, Artichoke And Spinach Stuffed Shells Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!