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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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. 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:
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.
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