Healthy Stuffed Shells

I think this was in Prevention magazine - fairly low cal/low fat if using reduced fat cheese.

• Ready In: 50 mins
• Serves: 8

Ingredients

• 24  jumbo pasta shells
• 1  teaspoon olive oil
• 8  ounces mushrooms
• 1 (14 1/2ounce) 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

Directions

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.