Veggie Italian Pasta Bake



22 ounces medium pasta shells
20 ounces fresh spinach, chopped
6 cups cheddar cheese, grated
2 cups sour cream
26 ounces artichoke hearts -- drained & chopped
30 ounces Italian style stewed tomatoes

1. Cook pasta in 8 quarts of boiling salted water. After 5 minutes, add spinach and cook both until pasta is done about 6 to 8 minutes total. Drain, rinse in cold water and drain again. Combine pasta spinach mixture with remaining ingredients. Spoon into a greased very large casserole and bake at 350F degrees for 30 to 35 minutes.

Yields: 12 servings