Healthy Stuffed Shells
Ingredients
- 24 jumbo pasta shells ⓘ
- 1 teaspoon olive oil ⓘ
- 8 ounces mushrooms ⓘ
- 1 (14 1/2 ounce) can tomatoes, diced ⓘ
- 1 (14 ounce) can water-packed artichoke hearts, drained and chopped ⓘ
- 1 (10 ounce) package frozen spinach, thawed and squeezed dry ⓘ
- 1 1/2 cups 1% cottage cheese
- 2 carrots, shredded ⓘ
- 1/2 teaspoon dried thyme ⓘ
- 1/8 teaspoon kosher salt ⓘ
- 1/8 teaspoon black pepper ⓘ
- 1/2 cup reduced-fat mozzarella cheese, shredded ⓘ
Instructions
- Preheat oven to 400 degrees F.
- Prepare pasta according to package directions but reduce cooking time by a few minutes; drain.
- In a large skillet over medium high heat, heat oil and then add mushrooms; cover and cook, stirring for 5 minutes. Stir in tomatoes and artichokes. Cover and simmer another 3-5 minutes. Remove from heat.
- In a large bowl combine remaining ingredients, except for the mozzarella.
- Fill shells with mixture and divide among 8 individual baking dishes coated with Pam. Spoon sauce over each portion. Cover with foil and bake for 20-25 minutes.
- Sprinkle with cheese and bake uncovered for 10 minutes or until bubbly.
Nutrition & Diet Analysis (per serving)
509
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).