Instructions: How To Prepare:
1. Cook spinach and artichoke hearts according to package directions, omitting salt; drain well. Set spinach aside. Chop artichoke hearts, and set aside.

2. Cook pasta shells according to package directions, omitting salt and fat; drain and set aside.

3. Position knife blade in food processor bowl; add spinach, ricotta cheese, and next 4 ingredients. Process 30 seconds or until smooth, scraping sides of processor bowl once. Transfer to a bowl; stir in artichokes and sour cream.

4. Combine tomato, cornstarch, and 1 1/2 tablespoons chopped basil in a saucepan; stir well. Cook over medium heat until thickened, stirring frequently. Spoon 1 cup tomato mixture into bottom of an 11-x 7-x 1 1/2-inch baking dish coated with cooking spray.

5. Spoon spinach mixture evenly into shells. Arrange shells in baking dish. Pour remaining tomato mixture over shells. Bake, uncovered, at 350 degrees for 30 minutes or until bubbly. Garnish with basil sprigs, if desired.

Yield: 6 servings. Copyright credit: Robin Mattson

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