Stuffed Shells Florentine
|Coarsely chopped mushrooms||4 Ounce (1 Cup)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Italian seasoning||1 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Margarine||1 Tablespoon (Fleischmann'S)|
|Fat free cottage cheese||16 Ounce (1 Container)|
|Frozen chopped spinach||10 Ounce, thawed and well drained (1 Package)|
|Egg beaters||1⁄2 Cup (8 tbs)|
|Jumbo pasta shells||24 , cooked in unsalted water and drained|
|Low sodium spaghetti sauce||15 1⁄4 Ounce, divided (1 Jar)|
In large skillet, over medium-high heat, saute mushrooms, onion, garlic, Italian seasoning and pepper in margarine until tender.
Remove from heat; stir in cottage cheese, spinach and Egg Beaters.
Spoon mixture into shells.
Spread 1/2 cup spaghetti sauce in bottom of 13 X 9 X 2-inch baking dish; arrange shells over sauce.
Top with remaining sauce; cover.
Bake at 350°F for 35 minutes or until hot.