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Vegetable and Cheese- Stuffed Pasta Shells
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Vegetable and Cheese- Stuffed Pasta Shells Make mealtime a breeze with our Vegetable and Cheese-Stuffed Pasta Shells. The switch from part-skin ricotta to 1% cottage cheese saves 90 calories and 8.5 g of fat per 1/2 cup. INGREDIENTS Serves: Prep: 20min Cook: 55min Total: 1hr 15min | |
24 jumbo | pasta shells, (6 oz) |
1 tsp | extra virgin olive oil |
8 oz | sliced mushrooms |
1 can (14.5 oz) | no-salt-added diced tomatoes |
1 can (14 oz) | artichoke hearts, (packed in water), drained and coarsely chopped |
1 pkg (10 oz) | frozen spinach, thawed and squeezed dry |
1 1/2 C 1% | cottage cheese |
2 med | carrots, shredded |
1/2 tsp | dried thyme |
1/8 tsp | kosher salt |
1/8 tsp | freshly ground black pepper |
1/2 C | shredded reduced-fat mozzarella cheese, (2 oz) |
DIRECTIONS Preheat oven to 400 degrees F. Prepare pasta per package directions (reduce cooking time by 2 to 3 minutes). Heat oil in large nonstick skillet over medium-high heat. Add mushrooms. Cover and cook, stirring occasionally, about 5 minutes. Add tomatoes (with juice) and artichokes. Cover and simmer 4 minutes. Combine remaining ingredients except mozzarella in large bowl. Fill shells with mixture and divide among 8 individual baking dishes coated with cooking spray. Spoon desired amount of sauce over each. Cover loosely with foil and bake 20 minutes. Sprinkle with cheese and bake uncovered 10 minutes or until bubbly. NUTRITIONAL FACTS PER SERVING CALORIES 175.3 CAL | |
2.7 G | FAT |
SATURATED FAT 1.1 G
SODIUM 385.2 MG
CARBOHYDRATES 24.7 G
TOTAL SUGARS 4.7 G
DIETARY FIBER 2.8 G
PROTEIN 13.6 G
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