Shells Florentine

Name: Shells Florentine
Ingredients: 1 c. coarsely chopped mushrooms or 8 oz. can, sliced; 1/2 c. chopped onion; 1/2 tsp. minced garlic (in a jar); 1 tsp. Italian seasoning; 1/4 tsp. ground black pepper; 2 Tbsp. liquid Butter Buds; 1 (16 oz.) container 1% low-fat cottage cheese; 1 (10 oz.) pkg. frozen, thawed, chopped spinach, drained; 2 Egg Beaters; 24 jumbo shell macaroni, cooked and drained; 1 can Hunt's chunky style spaghetti sauce (27 1/4 oz.); 2 c. Alpine Lace nonfat Mozzarella cheese or 16 oz. chopped Kraft Free cheese slices; 2 Tbsp. Parmesan cheese

13 ingredients

8 steps

Ingredients

1 c. coarsely chopped mushrooms or 8 oz. can, sliced
1/2 c. chopped onion
1/2 tsp. minced garlic (in a jar)
1 tsp. Italian seasoning
1/4 tsp. ground black pepper
2 Tbsp. liquid Butter Buds
1 (16 oz.) container 1% low-fat cottage cheese
1 (10 oz.) pkg. frozen, thawed, chopped spinach, drained
2 Egg Beaters
24 jumbo shell macaroni, cooked and drained
1 can Hunt's chunky style spaghetti sauce (27 1/4 oz.)
2 c. Alpine Lace nonfat Mozzarella cheese or 16 oz. chopped Kraft Free cheese slices
2 Tbsp. Parmesan cheese

Directions

1

In a nonstick skillet over medium heat, cook mushrooms, onion, garlic, Italian seasoning and pepper in liquid Butter Buds until tender, about 4 minutes.
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 a nonfat 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 grated Mozzarella cheese.
7

Bake at 350° for 35 minutes or until heated through and cheese is melted.
8

Serves 8.