Artichoke Spinach Shells Recipe

5 3 3
Publisher Photo

Artichoke Spinach Shells Recipe

Read Reviews
5 3 3
Publisher Photo
"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."
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
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 according to package directions 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.
Transfer to a 3-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 6-8 servings.
Originally published as Artichoke Spinach Shells in Quick Cooking July/August 2003, p53

Nutritional Facts

1-1/2 cups: 446 calories, 18g fat (13g saturated fat), 64mg cholesterol, 709mg sodium, 51g carbohydrate (5g sugars, 4g fiber), 20g protein.

  • 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
  1. In a Dutch oven, cook pasta according to package directions 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.
  2. Transfer to a 3-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 6-8 servings.
Originally published as Artichoke Spinach Shells in Quick Cooking July/August 2003, p53

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forArtichoke Spinach Shells

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
1Daisytoo User ID: 5188152 55415
Reviewed Aug. 9, 2010

"You'd never know there was sour cream in it. It is wonderful. If you like artichokes you must try it!!! It was in a Taste of Home magazine a few years ago and I actually found it while waiting at the hairdresser's. It's a family favorite."

MY REVIEW
nskelton User ID: 1671839 64343
Reviewed Jan. 29, 2009

"plain yogurt"

MY REVIEW
julyprincesspatricia User ID: 2374473 64341
Reviewed Jan. 12, 2009

"Is there anything to substitute for sour cream?"

Loading Image