Stuffed Shells with Artichokes

(makes 8 servings)

Ingredients:

• 24 jumbo pasta shells (½ box)
• 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
• 1½ cups 1% cottage cheese
• 2 carrots, shredded
• ½ tsp. dried thyme
• ⅛ tsp. salt
• ⅛ tsp. ground black pepper
• ½ cup shredded reduced-fat mozzarella cheese

Preparation:

• Preheat oven to 400 degrees F. Prepare pasta according to package directions, reduce the cooking time by 2-3 minutes.
• Heat oil in large nonstick skillet over medium-high heat. Add mushrooms. Cover and cook, stirring occasionally, 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 divine among 8 individual baking dishes coated with cooking spray. Spoon sauce over each. Cover loosely with foil and bake 20 minutes. Sprinkle with mozzarella and bake uncovered, 10 minutes, until bubbling.

Make 8 Servings:

Weight loss recipes Amount Per Serving : 175 Calories, 14 g Protein, 25 g Carbohydrates, 3 g Dietary Fiber, 2.5 g Fat, 1 g Saturated Fat, 385 mg Sodium