14 oz canned artichoke hearts or pieces, well drained
1/2 cup non-fat cottage cheese
10 oz low-fat silken tofu
1/4 cup grated low-fat Parmesan cheese
Zest and juice of 1 lemon
1/2 tbsp dried thyme
1/2 tsp salt
1/2 tsp black pepper
16 large pasta shells, cooked and drained
How to make it
Preheat oven to 375¨¬F.
In a small bowl, mix together tomatoes, basil, garlic powder and black pepper. Pour 3/4 of the mixture into the bottom of a 9x13" dish and set aside.
Heat oil in a frying pan over medium high heat.
Add garlic and saute 2 minutes, the add spinach and artichoke pieces and cook 3-4 minutes, until browned and hot. Remove from heat and transfer to a large bowl.
Combine cottage cheese, tofu, Parmesan, lemon juice and zest, thyme, salt and pepper in a food processor and puree until very smooth. Pour into the spinach mixture and fold through.
Stuff the cheese-tofu mixture generously into the shells, placing them filling-side up on top of the sauce in the pan.
Pour reserved tomato mixture overtop of the shells.
Cover with foil and bake, covered, 20 minutes.
Remove the foil, increase the oven temperature to 425¢ªF and bake 15 minutes longer.
