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| 1 | 10-ounce | package frozen chopped spinach, thawed | |||
| 1 | cup | frozen artichoke hearts, thawed | |||
| 12 | jumbo | pasta shells, uncooked | |||
| 1 | cup | light ricotta cheese | |||
| 2 | tablespoons | chopped, fresh basil | |||
| 1 | tablespoon | chopped fresh parsley | |||
| 1/4 | teaspoon | salt | |||
| 2 | tablespoons | lemon juice | |||
| 1/3 | cup | nonfat sour cream | |||
| 2 | tablespoons | cornstarch | |||
| 1-1/2 | tablespoons | chopped fresh basil | |||
| Vegetable cooking spray | |||||
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| Cook spinach and artichoke hearts according to package
directions, omitting salt; drain well. Chop artichoke hearts, and
set aside.
Cook pasta shells according to package directions; drain and set aside. 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 chopped artichokes and sour cream. Combine tomatoes, cornstarch, and 1-1/2 tablespoons basil in a saucepan; stir well. Cook over medium heat until thickened, stirring frequently. Spoon 1 cup tomato mixture in bottom of an 11x7x1-1/2 baking dish coated with cooking spray. Spoon spinach mixture evenly into shells. Arrange shells in baking dish. Pour remaining tomato mixture over shells. Bake, uncovered, at 350 degrees for 30 minutes or until bubbly. Yield: 6 servings. Hint: If you are in a rush, buy a tomato spaghetti sauce that is low in fat and calories and use this instead of making your own sauce... Per Serving: 185 Calories, 2.1g Fat, 11.2g Protein, 32.9g Carbs, 5mg Cholesterol, 206mg Sodium |
