[recipe re-post] Artichoke Spinach Shells

[Guest guest]

Here is a Spring Veggie dinner idea that is so wonderful

and features delicious artichoke hearts...

 

Artichoke Spinach Shells

 

4 cups uncooked medium pasta shells

10 oz spinach, chopped

3 cups shredded cheddar cheese

1 can (14.5oz) Italian stewed tomatoes, chopped coarsely

1 can (14oz) water-packed artichoke hearts, drained and quartered

1 cup lite sour cream

1/2 tsp garlic salt

1 tsp minced fresh garlic

Pepper to taste

 

In a dutch oven, cook pasta in boiling water for 5 minutes.

Add spinach; cook uncovered for 6 to 8 minutes more 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 350F

for 30 minutes or until heated through.

Yield: 6 to 8 servings

 

~ pt ~

 

Life's journey is the reward.

~ Chinese Proverb