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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Pasta / Difficulty: Difficult / Preparation Time: 30-60 Minutes / Number of Servings: 8 |
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Directions: 1. Recipe by: cooking light 1994, p.
2. 143 cook spinach and artichoke hearts according to package directions, omitting salt; drain well.
3. Chop artichoke hearts, and set aside.
4. Cook shells according to package and set separately on a piece of wax paper.
5. Position knife blade in food processor bowl; add spinach, ricotta cheese, 2 tbsp Basil, parsley, salt, and lemon juice.
6. Process 30 seconds or until smooth.
7. Transfer to a bowl; stir in chopped artichokes and sour cream.
8. Combine stewed tomatoes, tomato sauce, cornstarch, and 1 1/2 tablespoons basil in a saucepan; stir well.
9. Cook over medium heat until thickened, stirring frequently.
10. Spoon 1 cup tomato mixture in bottom of a casserole dish coated with cooking spray.
11. Spoon spinach mixture evenly into shells.
12. Place shells on sauce in baking dish.
13. Spoon remaining sauce on top of the shells.
14. Bake uncovered at 350° for 30 minutes or until bubbling.
15. Garnish with Basil Sprigs if desired.
Notes on recipe: I found it very dificult to chop the artichoke hearts after they had already been sauted. I think it would work better if you chop first, then saute. The author of this recipe has some sort of sicko Basil fetish. Don't follow directions with Basil, maybe cut the suggested amount in half. Creating tomato sauce from scratch seems really stupid to me when you can just use a jar of spaghetti sauce instead.
| Ingredients:
2 stewed tomato
2 2/3 Ounce(s) sour cream
137/4377 Quart(s) lemon juice
417/10000 Ounce(s) salt
1 Bunch(s) chopped parsley
1 3/4 Ounce(s) chopped basil leaves
8 Ounce(s) ricotta cheese
1 Package(s) jumbo pasta shells
326/625 Pound(s) artichokes
1 Package(s) frozen spinach
8 Ounce(s) tomato sauce
163/2500 Pound(s) corn starch |
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