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Running to…Stuffed Shells with Artichokes

Since I’ve recently started taking running serious, I’m educating and conditioning myself to properly fuel up for my runs.  I have heard over and over that good carbs allow you to sustain during a runs but I struggle so with this because of my ‘weight’ phobia as it relates to consuming PASTA!  The mere word sounds indulgently cozy, warm, gooey, filling and HEAVY! 

Well, Prevention online is attempting to change my mind about the pasta world.  Small changes like switching to a lighter cheese and choosing whole grain instead of white enriched can not only make a difference in smarter eating but also add more textures and layers of flavor to your food.

Try these Stuffed Shells w/ Artichokes and let me know what you think!

Stuffed Shells with Artichokes

Be smart about cheese Replace full-fat kinds with reduced-fat versions, and choose lighter types when possible: The switch from part-skim ricotta to 1% cottage cheese saves 90 calories and 8.5 g of fat per 1/2 cup–while maintaining creaminess.

Time: 55 minutes Servings: 8

24 jumbo pasta shells (6 oz) 1 tsp extra virgin olive oil 8 oz sliced mushrooms 1 can (14.5 oz) no-salt-added diced tomatoes 1 can (14 oz) artichoke hearts (packed in water), drained and coarsely chopped 1 pkg (10 oz) frozen spinach, thawed and squeezed dry 1 1/2 c 1% cottage cheese 2 med carrots, shredded 1/2 tsp dried thyme 1/8 tsp kosher salt 1/8 tsp freshly ground black pepper 1/2 c shredded reduced-fat mozzarella cheese (2 oz)

1. Preheat oven to 400°F. Prepare pasta per package directions (reduce cooking time by 2 to 3 minutes).

2. Heat oil in large nonstick skillet over medium-high heat. Add mushrooms. Cover and cook, stirring occasionally, about 5 minutes. Add tomatoes (with juice) and artichokes. Cover and simmer 4 minutes.

3. Combine remaining ingredients except mozzarella in large bowl. Fill shells with mixture and divide among 8 individual baking dishes coated with cooking spray. Spoon desired amount of sauce over each. Cover loosely with foil and bake 20 minutes. Sprinkle with cheese and bake uncovered 10 minutes or until bubbly.

Nutritional Info Per Serving 176 cal, 14 g pro, 25 g carb, 3 g fiber, 3 g fat, 1 g sat fat, 5 mg chol, 385 mg sodium

This version has… 52% fewer calories 50% more fiber 87% less fat 61% less sodium 95% less cholesterol than a traditional version

Make it a Great Pasta Tasting Day!

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