Spinach And Artichoke Stuffed Shells - cooking recipe

Ingredients

1 (10 oz.) pkg. frozen chopped spinach, thawed
1 c. frozen artichoke hearts, thawed
12 jumbo pasta shells, uncooked
1 c. Ricotta cheese
2 Tbsp. basil
1 Tbsp. fresh parsley, chopped
1/4 tsp. salt
2 Tbsp. lemon juice
1/3 c. sour cream
2 Tbsp. cornstarch
1 1/2 Tbsp. basil
2 (14 1/2 oz.) cans tomatoes, undrained and chopped

Preparation

Cook spinach and artichoke hearts as directed on packages. Drain well.
Chop artichoke hearts.
Set aside.
Cook pasta shells as directed.
Drain and set aside.