Pasta Shell Appetizers

18 jumbo pasta shells
10 ounces frozen chopped spinach -- thawed & drained
8 ounces water chestnuts -- drained and chopped
3/4 cup nonfat ricotta cheese
1/2 cup mayonnaise
1/4 cup carrot -- finely chopped
3 tablespoons onion -- finely chopped
3/4 teaspoon garlic powder
3/4 teaspoon hot pepper sauce

Cook pasta according to package directions. Rinse under cold water until shells are cool; drain well. Combine remaining ingredients in medium bowl; mix well. Fill each shell with approximately 3 tablespoons spinach mixture; cover. Refrigerate up to 12 hours before serving.