Vegetable and Cheese stuffed pasta shells
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
24 jumbo shells1 tsp olive oil8 oz sliced mushrooms1 can (14.5 oz) no salt added diced tomatoes1 can (14.5 oz) artichoke hearts, drained and chopped1 pkg frozen spinach, thawed and drained1 1/2 c cottage cheese2 med carrots, shredded1/2 tsp thyme1/8 tsp salt1/8 tsp pepper1/2 c mozzarella cheese
preheat oven to 400F. Prepare pasta to package directions. Heat oil in skillet. Add mushrooms. Cover and cook 5 minutes. Add tomatoes (with juice) and artichokes. Cover and simmer 4 minutes.
Combine remaining ingredients, except mozz cheese, in bowl. Fill shells with mixture and divide among 8 serving dishes. Spoon sauce over shells and cover with foil. Bake 20 minutes. Remove foil and sprinkle cheese. Bake uncovered 10 minutes.
Serving Size: makes 8 servings of 3 shells
Number of Servings: 8
Recipe submitted by SparkPeople user PRIZEBEAUTY.
Combine remaining ingredients, except mozz cheese, in bowl. Fill shells with mixture and divide among 8 serving dishes. Spoon sauce over shells and cover with foil. Bake 20 minutes. Remove foil and sprinkle cheese. Bake uncovered 10 minutes.
Serving Size: makes 8 servings of 3 shells
Number of Servings: 8
Recipe submitted by SparkPeople user PRIZEBEAUTY.
Nutritional Info Amount Per Serving
- Calories: 752.3
- Total Fat: 14.5 g
- Cholesterol: 26.4 mg
- Sodium: 659.6 mg
- Total Carbs: 123.0 g
- Dietary Fiber: 7.7 g
- Protein: 38.1 g
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