Dinner

Vegetable and Cheese stuffed pasta shells is for Dinner.

Vegetable and Cheese stuffed pasta shells takes 20 minutes to prepare.

Vegetable and Cheese stuffed pasta shells takes 55 minutes to cook.

Vegetable and Cheese stuffed pasta shells makes 8 servings.

The ingredients for Vegetable and Cheese stuffed pasta shells are:

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

Here is how you make Vegetable and Cheese stuffed pasta shells:

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 shellsNumber of Servings: 8Recipe submitted by SparkPeople user PRIZEBEAUTY.

The nutritional information for Vegetable and Cheese stuffed pasta shells is:

• 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