Stuffed Shells with Artichokes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From Prevention Magazine (JAN09) Ingredients:
6 oz jumbo pasta shells (24 shells) |
1 teaspoon olive oil |
8 oz sliced mushrooms |
15 oz can diced tomatoes |
14 oz can artichoke hearts packed in water, drained & coarsely chopped |
10 oz package frozen spinach, thawed & squeezed dry |
1 1/2 cup fat free cottage cheese |
2 medium carrots, shredded |
1/2 teaspoon dried thyme |
1/2 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
1/2 cup shredded reduced fat mozzarella cheese ( 2 oz) |
Directions:
1. Preheat oven to 400*
2. Prepare pasta per package directions but reduce cooking time by 3 minutes
3. Heat oil in a large skillet over med-high heat. Add mushrooms. Cover & cook, stirring occasionally, about 5 minutes. Add tomatoes (with juice) and artichokes. Cover and simmer about 4 minutes.
4. Combine remaining ingredients except mozzarella in large bowl.
5. Fill shells with mixture and divide among 8 individual baking dishes coated with cooking spray. Spoon desired amount of sauce over each.
6. Cover loosely with foil and bake 20 minutes.
7. Sprinkle with cheese and bake uncovered 10 minutes or until bubbly.
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