Veggie Stuffed Shells

By Tonya_Speed

NUTRITION per serving: 346 Calories; 6g Fat; 19g Protein; 55g Carbohydrate; 5g Dietary Fiber; 8mg Cholesterol; 461mg Sodium. Exchanges: 3 Grain (Starch); 1 Lean Meat; 1 1/2 Vegetable; 1/2 Fat. Points: 7

Ingredients

• 1 (12-oz.) box jumbo pasta shells
• Water/oil mixture
• 7 ounces chopped broccoli
• 1 cup shredded carrot
• 1/2 cup chopped onion
• 1 clove garlic, pressed
• 1 (10-oz.) package frozen chopped spinach, thawed
• 1/2 cup water
• 1 ⁄4 cup chopped fresh basil leaves
• 1 cup low fat cottage cheese
• 2 tablespoons grated Parmesan cheese
• 1 ⁄4 teaspoon black pepper
• 1 1⁄2 cups Marinara sauce
• 1 ⁄2 cup shredded part-skim Mozzarella cheese

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

Preheat oven to 400 degrees. Cook pasta according to package directions; drain and cool on a baking sheet. Meanwhile, spray a large skillet with a tight-fitting lid with water/oil mixture over medium-high heat; saute broccoli, carrot, onion and garlic for 3 minutes or until just tender. Add spinach and water; cover and cook for 2 minutes or until vegetables are tender-crisp. Uncover and cook until liquid is mostly evaporated; stir in basil, cottage cheese, Parmesan and pepper. Spread Marinara sauce on the bottom of a 13- x 9-inch baking dish. Spoon 1 rounded tablespoon of filling into each shell and arrange in baking dish; sprinkle with Mozzarella. Cover tightly with aluminum foil wrap and bake for 35 minutes or until hot and bubbly.

SERVING SUGGESTION: A big salad and some bread sticks.
GLUTEN FREE: Use gluten free pasta shells. Make sure Marinara sauce is gluten free.