Healthy Stuffed Shells

• 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

1. Preheat oven to 400 degrees F.
2. Prepare pasta according to package directions but reduce cooking time by a few minutes; drain.
3. 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.
4. In a large bowl combine remaining ingredients, except for the mozzarella.
5. 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.
6. Sprinkle with cheese and bake uncovered for 10 minutes or until bubbly.

pasta shells, olive oil, mushrooms, tomatoes, water, frozen spinach, cottage cheese, carrots, thyme, kosher salt, black pepper, mozzarella cheese

Taken from www.food.com/recipe/healthy-stuffed-shells-364690 (may not work)