Artichoke and Spinach Stuffed Shells

1 pkg frozen spinach; chopped and drained
1 cup frozen artichokes; thawed
12 pasta shells; jumbo, uncooked
1 cup ricotta cheese, part skim mi
2 tablespoon basil; chopped
1 tablespoon parsley; chopped
1/4 teaspoon salt
2 tablespoon lemon juice
1/3 cup nonfat sour cream
2 can stewed tomatoes; undrained and chopped
8 oz tomato sauce
2 tablespoon cornstarch
1 1/2 tablespoon basil; chopped
1 vegetable cooking spray
1 basil sprigs; optional

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.