Vegetable and Cheese stuffed pasta shells

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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
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Number of Servings: 8


    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


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.

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