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!

Advertisements

One Comment Add yours

  1. Leanna says:

    I think this is among the most important info for me.
    And i’m glad reading your article. But wanna remark on few general things, The site style is perfect, the articles is really nice : D. Good job, cheers

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s