0 Picture
Ingredients
- 1 box (12 oz.) jumbo pasta shells
- 2 tsp. olive oil
- 1/2 bunch broccoli (7 oz.), chopped (2 1/2 cups)
- 1 cup shredded carrots (4 oz.)
- 1 small onion (4 oz.), chopped
- 1 clove garlic, minced
- 1 box (10 oz.) frozen leaf spinach, thawed and coarsely cut
- 1/4 cup chopped fresh basil (1 Tblsp. dry)
- 1 cup lowfat small-curd cottage cheese (2%) or part-skim ricotta
- 2 Tbsp. grated Parmesan
- 1/4 tsp. each salt and pepper
- 1 1/2 cups marinara sauce
- 1/2 cup shredded part-skim mozarella
Details
Servings 6
Preparation time 30mins
Cooking time 65mins
Preparation
Step 1
Heat oven to 400*F. Cook pasta in large pot of salted boiling water, drain and cool on baking sheet as box directs.
Meanwhile, heat oil in large skillet over medium-high heat. Saute' broccoli, carrots, onions, and garlic 3 minutes or until just tender. Add spinach and 1/2 cup water; cover and cook 2 minutes or until vegetables are tender.
Remove cover; cook until liquid is mostly evaporated. Remove from heat; stir in basil, cottage cheese (or ricotta), Parmesan, salt, and pepper. Spread marinara sauce on bottom of 13 x 9-in. baking dish.
Spoon 1 rounded Tbsp. filling into each shell; arrange in baking dish. Sprinkle with mozzarella, cover tightly with foil, and bake 35 minutes until hot and bubbly.
Review this recipe