Artichoke Spinach Shells

Arty Chokes!

Here is an easy and tasty meal. We are mad, keen on artichokes. I collect any recipe that calls for artichokes. You can substitute anything you like in this recipe. Enjoy.

Artichoke Spinach Shells

Serves 6 – 8

4 cups medium pasta shells, uncooked
10 oz fresh spinach, chopped
3 cups shredded cheddar cheese (12 ounces)
14.5 oz can Italian stewed tomatoes
14 oz can water packed artichoke hearts, drained and quartered
1 cup low fat sour cream (8 ounces)
1 tsp garlic salt

Cook pasta in boiling water for 5 minutes.

Add spinach and cook uncovered for 6-8 minutes. Drain.

In a large bowl, combine the remaining ingredients.  Stir in pasta mixture. Transfer to a 3 qt. baking dish. Bake uncovered at 350° for 30 -35 minutes

You can substitute various things.  i.e. cubed ham and peas instead of artichokes and spinach.


2 thoughts on “Artichoke Spinach Shells

  1. Leslie, the best to-die-for artichoke I’ve ever had is at a local restaurant here. They steam the artichokes, cut them in half, then brush them with garlic-infused oil and grill them. They serve them with salsa in the hollowed-out section where the fuzzy choke was carved out.

    I duplicated it at Easter, and it was so, so good! There’s something fabulous about an artichoke that’s been on a grill.

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