Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       frozen spinach -- chopped and thawed
   1      cup           frozen artichokes -- thawed
  12                    pasta shells -- jumbo, uncooked
   1      cup           ricotta cheese -- part skim milk
   2      tablespoons   basil -- chopped
   1      tablespoon    parsley -- chopped
     1/4  teaspoon      salt
   2      tablespoons   lemon juice
     1/3  cup           nonfat sour cream
   2      cans          stewed tomatoes -- undrained and
                        -- chopped
   8      ounces        tomato sauce
   2      tablespoons   cornstarch
   1 1/2  tablespoons   basil -- chopped
                        vegetable cooking spray
                        basil sprigs -- optional

Preparation:

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 at 350x for 30 minutes or until bubbling. Garnish with basil sprigs, if desired.