Stuffed Shells Florentine (low Fat)

• mushroom↗1 cup

  roughly chopped

• onion1⁄2 cup

  chopped

• garlic clove↗1

  minced

• italian seasoning↗1 teaspoon
• ground black pepper↗1⁄4 teaspoon
• margarine↗1 tablespoon
• cottage cheese↗1

  (16 ounce) container fat-free

• spinach1

  (10 ounce) package frozen chopped, thawed and well drained

• Egg Beaters egg substitute1⁄2 cup
• large pasta shells24

  cooked and drained

• low sodium spaghetti sauce↗1

  (15 1/4 ounce) jar

Step-by-step instructions

1. 1

   In large skillet, over medium-high heat, saute mushrooms, onion, garlic, Italian seasoning and pepper in margarine until tender.

2. 2

   Remove from heat; stir in cottage cheese, spinach and egg beaters.

3. 3

   Spoon mixture into shells.

4. 4

   Spread 1/2 C sauce in bottom of 13X9X2 baking dish; arrange shells over sauce.

5. 5

   Top with remaining sauce.

6. 6

   Bake at 350 for 35 minutes, or until hot.

7. 7

   Special Notes.

8. 8

   You can make some substitions in this recipe. Use fat-free ricotta instead of the cottage cheese, and used light margarine.

9. 9

   Nutrition info: Calories - 255 Total Fat - 2g. Fiber - 3 g.per serving.