28 28
YIELD
6 servings
ACTIVE
30 minutes
TOTAL
1 hour 5 minutes
1 BOX (12 OZ) JUMBO PASTA SHELLS
2 TSP OLIVE OIL
½ BUNCH BROCCOLI (7 OZ), CHOPPED (2½ CUPS)
1 CUP SHREDDED CARROTS (4 OZ)
1 SMALL ONION (4 OZ), CHOPPED
1 CLOVE GARLIC, MINCED
1 BOX (10 OZ) FROZEN LEAF SPINACH, THAWED AND COARSELY CUT
¼ CUP CHOPPED FRESH BASIL
1 CUP LOWFAT SMALL-CURD COTTAGE CHEESE (2%) OR PART-SKIM RICOTTA
2 TBSP GRATED PARMESAN
¼ TSP EACH SALT AND PEPPER
1½ CUPS MARINARA SAUCE
½ CUP SHREDDED PART-SKIM MOZZARELLA
Heat oven to 400°F. Cook pasta in large pot of salted boiling water, drain and cool on baking sheet as box directs.
Meanwhile, heat oil in large skillet over medium-high heat. Sauté broccoli, carrots, onion and garlic 3 minutes or until just tender. Add spinach and ½ cup water; cover and cook 2 minutes or until vegetables are tender.
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 13 x 9-in. baking dish.
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.
CALORIES 382 TOTAL FAT 8G SATURATED FAT 1G CHOLESTEROL 11MG SODIUM 742MG
TOTAL CARBOHYDRATES 60G DIETARY FIBER 7G PROTEIN 20G
