Stuffed Shells Florentine (low Fat)

Stuffed Shells Florentine (low Fat)

wtorek, 28 stycznia 2014

Stuffed Shells Florentine (low Fat)

Time: 55 mins

Ingredients

• 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

Directions

• 1 In large skillet, over medium-high heat, saute mushrooms, onion, garlic, Italian seasoning and pepper in margarine until tender.
• 2 Remove from heat; stir in cottage cheese, spinach and egg beaters.
• 3 Spoon mixture into shells.
• 4 Spread 1/2 C sauce in bottom of 13X9X2 baking dish; arrange shells over sauce.
• 5 Top with remaining sauce.
• 6 Bake at 350 for 35 minutes, or until hot.
• 7 Special Notes.
• 8 You can make some substitions in this recipe. Use fat-free ricotta instead of the cottage cheese, and used light margarine.
• 9 Nutrition info: Calories - 255 Total Fat - 2g. Fiber - 3 g.per serving.