1 package frozen spinach, chopped
1 cup frozen artichokes, thawed
12 jumbo pasta shells, uncooked
1 cup ricotta cheese
2 tablespoons fresh basil, chopped
1 tablespoon fresh parsley, chopped
1/4 teaspoon salt
2 tablespoons lemon juice
1/3 cup sour cream
2 cups stewed tomatoes, undrained, chopped
8 ounces tomato sauce
2 tablespoons cornstarch
1 1/2 tablespoons fresh basil, chopped
Vegetable cooking spray
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 directions and set separately on a piece of wax paper. Preheat oven to 350 degrees. Using the knife blade in food processor bowl add the spinach, ricotta cheese, 2 tablespoons basil, parsley, salt and lemon juice to the bowl. Process mixture for 30 seconds or until smooth. Transfer mixture to a bowl; stir in the chopped artichokes and sour cream and set aside. In a sauce pan combine the stewed tomatoes, tomato sauce, cornstarch and 1 1/2 tablespoons basil; stir well. Cook over medium heat until thickened, stirring frequently. Spoon 1 cup tomato mixture in bottom of a 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 shells. Bake uncovered for 30 minutes or until bubbling. Garnish with basil sprigs, if desired. Serves 4 to 6.