Spinach, Mushroom and Artichoke Stuffed Shells

By Tonya_Speed

NUTRITION per serving: 191 Calories; 3g Fat; 13g Protein; 27g Carbohydrate; 3g Dietary Fiber; 6mg Cholesterol; 374mg Sodium. Exchanges: 1 Grain (Starch); 1 Lean Meat; 2 Vegetable; 1/2 Fat. Points: 3

Ingredients

• 12 jumbo pasta shells
• 1 teaspoon olive oil
• 4 ounces sliced mushrooms
• 7.25 ounces no salt added canned diced tomatoes, un-drained
• 7 ounces canned artichoke hearts packed in water, drained and coarsely chopped
• 5 ounces frozen chopped spinach, thawed and squeezed dry
• 3/4 cup low fat cottage cheese
• 1 medium carrot, shredded
• 1/4 teaspoon dried thyme
• Pepper to taste
• 1/4 cup shredded low fat Mozzarella cheese

Details

Servings 4
Adapted from bigtent.com

Preparation

Step 1

Preheat oven to 400 degrees. Prepare pasta according to package directions, reducing cooking time by 2 to 3 minutes. Heat the oil in a large skillet with a tight-fitting lid over medium-high heat. Add mushrooms; cover and cook for about 5 minutes, stirring occasionally. Add tomatoes and their juice and artichokes; cover and simmer for 4 minutes. In a large bowl, combine remaining ingredients, except Mozzarella. Fill shells with this mixture and place in a baking dish. Pour sauce over the top. Cover loosely with foil wrap and bake for 20 minutes. Sprinkle with cheese and bake, uncovered, for 10 minutes or until bubbly.

SERVING SUGGESTION: A big salad tossed with Easy Balsamic Vinaigrette