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Shells Florentine

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  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)
  Egg beaters 2
  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.

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Shells Florentine Recipe