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Stuffed Shells Florentine Ingredients: 1 cup (about 4 ounces) coarsely chopped mushrooms 1/2 cup chopped onion One clove garlic, minced 1 teaspoon Italian seasoning 1/4 teaspoon ground black pepper One, 16-ounce container fat-free cottage cheese One 10-ounce package frozen chopped spinach, thawed and well drained 1/2 cup egg substitute 24 jumbo pasta shells, cooked in unsalted water and drained One, 15-1/4-ounce jar reduced sodium spaghetti sauce, divided Directions: In large skillet, over medium heat, saute mushrooms, onion, garlic, Italian seasoning and pepper in margarine until tender. Remove from heat; stir in cottage cheese, spinach and egg substitute into mixture. Spread 1/2-cup spaghetti sauce in bottom of 13 x 9-inch baking dish; arrange shells over sauce. Top with remaining sauce; cover and heat until hot. Recipe makes eight servings. |