Artichoke Spinach Shells Recipe
- 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.
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.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.