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.
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