Ingredients:

1 pk Frozen spinach chopped
1 c Frozen artichokes thawed
12 Pasta shells jumbo, uncooked
1 c Ricotta cheese, part skim milk
2 tb Basil chopped
1 tb Parsley chopped
1/4 ts Salt
2 tbs Lemon juice
1/3 c Nonfat sour cream
2 cn Stewed tomatoes undrained chopped
8 oz Tomato sauce
2 tbs Cornstarch
1 1/2 tbs Basil chopped
Vegetable cooking spray
Basil sprigs optional

Methods:

Cook spinach and artichoke hearts according to package directions, omitting salt; drain well. Chop artichoke hearts, and set aside.Cook shells according to package and set separately on a piece of wax paper.

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 stewed tomatoes, tomato sauce, 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 1 x 7 x 1/2-inch baking dish coated with cooking spray.Spoon spinach mixture evenly into shells. Place shells on sauce in baking dish.Spoon remaining sauce on top of the shells. Bake uncovered 350x for 30 minutes or until bubbling.Garnish with basil sprigs, if desired.