STUFFED SHELLS FLORENTINE (LOW FAT)

Stuffed Shells Florentine (low Fat) image

Provided by Kathy in Fla

Time 55m

Yield 7 serving(s)

Number Of Ingredients 11

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1 cup mushroom, roughly chopped
1/2 cup chopped onion
1 garlic clove, minced
1 teaspoon italian seasoning
1/4 teaspoon ground black pepper
1 tablespoon margarine
1 (16 ounce) container fat-free cottage cheese
1 (10 ounce) package frozen chopped spinach, thawed and well drained
1/2 cup Egg Beaters egg substitute
24 large pasta shells, cooked and drained
1 (15 1/4 ounce) jar low sodium spaghetti sauce

Steps:

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 C sauce in bottom of 13X9X2 baking dish; arrange shells over sauce.
Top with remaining sauce.
Bake at 350 for 35 minutes, or until hot.
Special Notes.
You can make some substitions in this recipe. Use fat-free ricotta instead of the cottage cheese, and used light margarine.
Nutrition info: Calories - 255 Total Fat - 2g. Fiber - 3 g.per serving.