|Coarsely chopped mushrooms||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Minced garlic||1⁄2 Teaspoon (In A Jar)|
|Italian seasoning||1 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Liquid butter buds/2 tablespoon. fat-free chicken broth||2 Tablespoon|
|Non fat cottage cheese/Non fat ricotta||16 Ounce (1 Container)|
|Frozen thawed chopped spinach||10 Ounce, drained (1 Package)|
|Jumbo shell macaroni||24 , cooked and drained|
|Spaghetti sauce||1 Can (10 oz) (1 Can Hunts Light)|
|Nonfat mozzarella cheese||2 Cup (32 tbs), grated|
|Nonfat parmesan cheese||2 Tablespoon (Alpine Lace Or Weight Watchers)|
In a non-stick skillet, over medium heat, cook mushrooms, onion, garlic, Italian seasoning, and pepper in liquid Butter Buds or chicken broth until tender, about 4 minutes.
Remove from heat and stir in cottage cheese, Parmesan cheese, spinach and Egg Beaters.
Spoon into cooked shells.
Spread 1/2 cup spaghetti sauce in the bottom of a 13x9x2-inch glass casserole dish that has been sprayed with a non-fat cooking spray.
Arrange shells in sauce and a layer of grated cheese.
Pour the rest of sauce over shells and top with remaining grated mozzarella cheese.
Bake at 350° F.for 35 minutes or until heated through and cheese is melted.