Healthy Stuffed Shells

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 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

Recipe

• 1 preheat oven to 400 degrees f.
• 2 prepare pasta according to package directions but reduce cooking time by a few minutes; drain.
• 3 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.
• 4 in a large bowl combine remaining ingredients, except for the mozzarella.
• 5 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.
• 6 sprinkle with cheese and bake uncovered for 10 minutes or until bubbly.