Ingredients
- 24 jumbo pasta shells (6 oz)
- 1 tsp extra virgin olive oil
- 8 oz sliced mushrooms
- 1 can (14.5 oz) no-salt-added diced tomatoes
- 1 can (14 oz) artichoke hearts (packed in water), drained and coarsely chopped
- 1 pkg (10 oz) frozen spinach, thawed and squeezed dry
- 1 1/2 C 1% cottage cheese
- 2 med carrots, shredded
- 1/2 tsp dried thyme
- 1/8 tsp kosher salt
- 1/8 tsp freshly ground black pepper
- 1/2 C shredded reduced-fat mozzarella cheese (2 oz)
- Nutritional Facts per serving
- CALORIES 175.3 CAL
- FAT 2.7 G
- SATURATED FAT 1.1 G
- SODIUM 385.2 MG
- CARBOHYDRATES 24.7 G
- TOTAL SUGARS 4.7 G
- DIETARY FIBER 2.8 G
- PROTEIN 13.6 G
- SEE MORE NUTRITIONAL FACTS
Preparation
Step 1
Directions
Preheat oven to 400 degrees F. Prepare pasta per package directions (reduce cooking time by 2 to 3 minutes).
Heat oil in large nonstick skillet over medium-high heat. Add mushrooms. Cover and cook, stirring occasionally, about 5 minutes. Add tomatoes (with juice) and artichokes. Cover and simmer 4 minutes.
Combine remaining ingredients except mozzarella in large bowl. Fill shells with mixture and divide among 8 individual baking dishes coated with cooking spray. Spoon desired amount of sauce over each. Cover loosely with foil and bake 20 minutes. Sprinkle with cheese and bake uncovered 10 minutes or until bubbly.
Nutritional Facts per serving
CALORIES 175.3 CAL
FAT 2.7 G
SATURATED FAT 1.1 G
SODIUM 385.2 MG
CARBOHYDRATES 24.7 G
TOTAL SUGARS 4.7 G
DIETARY FIBER 2.8 G
PROTEIN 13.6 G
SEE MORE NUTRITIONAL FACTS