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Stuffed Shells Florentine

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  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.

Recipe Summary

Difficulty Level: 
Very Easy
Main Dish
Gourmet, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
45 Minutes
Ready In: 
50 Minutes

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 425 Calories from Fat 47

% Daily Value*

Total Fat 6 g8.7%

Saturated Fat 0.6 g3%

Trans Fat 0 g

Cholesterol 5 mg1.7%

Sodium 718.7 mg29.9%

Total Carbohydrates 68 g22.6%

Dietary Fiber 6.7 g26.9%

Sugars 11.2 g

Protein 31 g61.9%

Vitamin A 157.2% Vitamin C 63.7%

Calcium 20.9% Iron 30.1%

*Based on a 2000 Calorie diet

Stuffed Shells Florentine Recipe