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Artichoke Spinach Shells Recipe

100% would make again

"I found this recipe in a magazine years ago," recalls Rachel Balsamo of Lewiston, Maine. "If you're looking for a vegetarian meal, it's wonderful as the main course. We like to serve it with hot dinner rolls and a salad."

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6-8 Servings
Prep: 15 min. Bake: 30 min.

Ingredients

4 cups uncooked medium pasta shells
10 ounces fresh spinach, chopped
3 cups (12 ounces) shredded cheddar cheese
1 can (14-1/2 ounces) Italian stewed tomatoes
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
1 cup (8 ounces) sour cream
1/2 teaspoon garlic salt

Directions

In a Dutch oven, cook pasta in boiling water for 5 minutes. Add spinach; cook, uncovered, for 6-8 minutes or until pasta is tender. drain. In a large bowl, combine the remaining ingredients. stir in pasta mixture until blended. Transfer to a 3-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1-1/2 cups) equals 446 calories, 18 g fat (13 g saturated fat), 64 mg cholesterol, 709 mg sodium, 51 g carbohydrate, 4 g fiber, 20 g protein.

Artichoke Spinach Shells published in Quick Cooking July/August 2003, p53

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