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Categories:
pasta shells olive oil mushrooms tomatoes water frozen spinach cottage cheese carrots thyme kosher salt black pepper Mozzarella cheese
Viewed: 19 - Published at: 6 years agoIngredients
- 24 jumbo pasta shells
- 1 teaspoon olive oil
- 8 ounces mushrooms
- 1 (14 1/2 ounce) can tomatoes, diced
- 1 (14 ounce) can water-packed artichoke hearts, drained and chopped
- 1 (10 ounce) package frozen spinach, thawed and squeezed dry
- 1 1/2 cups 1% cottage cheese
- 2 carrots, shredded
- 1/2 teaspoon dried thyme
- 1/8 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/2 cup reduced-fat mozzarella cheese, shredded
Method
- Preheat oven to 400 degrees F.
- Prepare pasta according to package directions but reduce cooking time by a few minutes; drain.
- In a large skillet over medium high heat, heat oil and then add mushrooms; cover and cook, stirring for 5 minutes. Stir in tomatoes and artichokes. Cover and simmer another 3-5 minutes. Remove from heat.
- In a large bowl combine remaining ingredients, except for the mozzarella.
- Fill shells with mixture and divide among 8 individual baking dishes coated with Pam. Spoon sauce over each portion. Cover with foil and bake for 20-25 minutes.
- Sprinkle with cheese and bake uncovered for 10 minutes or until bubbly.
