Stuffed Shells Florentine

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Sep. 16, 2011

Ingredients

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)

Directions

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
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 425Calories from Fat 47

 % Daily Value*

Total Fat 6 g9.2%

Saturated Fat %

Trans Fat 0 g

Cholesterol

Sodium 718 mg29.92%

Total Carbohydrates 68 g22.7%

Dietary Fiber 6 g24%

Sugars 11 g

Protein 31 g62%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet