Shells Florentine

Name: Shells Florentine
Ingredients: 1 c. chopped mushrooms; 1/2 c. chopped onion; 1/2 tsp. minced garlic; 1 tsp. Italian seasoning; 1/4 tsp. ground black pepper; 2 Tbsp. olive oil; 1 (16 oz.) container 1% low-fat cottage cheese; 1 (10 oz.) pkg. frozen chopped spinach, thawed and drained; 2 Egg Beaters or 4 egg whites; 24 jumbo shell macaroni, cooked and drained; 1 (27 oz.) low-fat spaghetti sauce; 2 c. low-fat shredded Mozzarella; 2 Tbsp. low-fat Parmesan

13 ingredients

7 steps

Ingredients

1 c. chopped mushrooms
1/2 c. chopped onion
1/2 tsp. minced garlic
1 tsp. Italian seasoning
1/4 tsp. ground black pepper
2 Tbsp. olive oil
1 (16 oz.) container 1% low-fat cottage cheese
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
2 Egg Beaters or 4 egg whites
24 jumbo shell macaroni, cooked and drained
1 (27 oz.) low-fat spaghetti sauce
2 c. low-fat shredded Mozzarella
2 Tbsp. low-fat Parmesan

Directions

1

Saute mushrooms, onion, garlic, Italian seasonings and pepper in olive oil until tender.
2

Remove from heat and stir in cottage cheese, Parmesan cheese, spinach and Egg Beaters.
3

Spoon into cooked shells.
4

Spread 1/2 cup spaghetti sauce in the bottom of a 13 x 9 x 2-inch glass casserole dish that has been sprayed with cooking spray.
5

Arrange shells in sauce and a layer of grated cheese.
6

Pour the rest of the sauce over shells and top with remaining Mozzarella cheese.
7

Bake at 350° for 35 minutes or until heated thoroughly.