Dinner

Veggie Stuffed Shells is for Dinner.

Veggie Stuffed Shells takes 30 minutes to prepare.

Veggie Stuffed Shells takes 35 minutes to cook.

Veggie Stuffed Shells makes 6 servings.

The ingredients for Veggie Stuffed Shells are:

1 box (12 oz) jumbo pasta shells
2 tsp olive oil
1/2 bunch broccoli (7 oz) chopped (2 1/2 cups)
1 cup shredded carrots
1 small onion chopped (4oz)
1 clove garlic minced
1 box (10 oz) frozen leaf spinach, thawed, chopped
1/4 cup chopped fresh basil
1 cup lowfat small curd cottage cheese
2 tbsp grated parmesan
1/4 tsp each salt and pepper
1 1/2 cups marinara sauce
1/2 cup shredded part skim mozzarella

Here is how you make Veggie Stuffed Shells:

1. Heat oven to 400 degreesF. Cook pasta in large pot of salted boiling water, drain and cool on baking sheet as box directs.2. Meanwhile, heat oil in large skillet over medium-high heat. Saute broccoli, carrots, onions and garlic 3 minutes or until just tender. Add spinach and 1/2 cup water, cover and cook 2 minutes or until vegetables are tender.3. Remove cover, cook until liquid is mostly evaporated. Remove from heat, stir in basil, cottage cheese, parmesan, salt and pepper. Spread marinara sauce on bottom of 13x9-in baking dish. 4. Spoon 1 rounded tbsp filling into each shell, arrange in baking dish. Sprinkle with mozzarella, cover tightly with foil and bake 35 minutes until hot and bubbly.Serving Size:?makes 28 and serves 6 peopleNumber of Servings: 6Recipe submitted by SparkPeople user MANDYLOUWHO.

The nutritional information for Veggie Stuffed Shells is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 205.0

• Total Fat: 8.4 g
• Cholesterol: 9.0 mg
• Sodium: 668.2 mg
• Total Carbs: 21.2 g
• Dietary Fiber: 2.6 g
• Protein: 12.1 g