Vegetable and Cheese stuffed pasta shells
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Vegetable and Cheese stuffed pasta shells calories by ingredient
Number of Servings: 8
Ingredients
-
24 jumbo shells
1 tsp olive oil
8 oz sliced mushrooms
1 can (14.5 oz) no salt added diced tomatoes
1 can (14.5 oz) artichoke hearts, drained and chopped
1 pkg frozen spinach, thawed and drained
1 1/2 c cottage cheese
2 med carrots, shredded
1/2 tsp thyme
1/8 tsp salt
1/8 tsp pepper
1/2 c mozzarella cheese
Directions
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.