Stuffed Shells Florentine Recipe
Summary
Preparation Time5 MinCooking Time45 Min
Ready In50 MinDifficulty LevelVery Easy
Health IndexHealthyServings4
HealthyHigh Protein
Ingredients
| Mushrooms | 1 Cup (16 tbs), coarsely chopped | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Italian seasoning | 1 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| 1 tablespoon Fleischmann's Margarine | ||
| Fat | 1 Can (10oz) | |
| Frozen chopped spinach package | 1 , drained | |
| Egg Beaters | 1/2 Cup (16 tbs) | |
| 24 jumbo pasta shells, cooked in unsalted water and drained | ||
| 1 (15 1/4-ounce) jar reduced- sodium spaghetti sauce, divided | ||
Directions
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 cup spaghetti sauce in bottom of 13 X 9 X 2-inch baking dish; arrange shells over sauce.
Top with remaining sauce; cover.
Bake at 350°F for 35 minutes or until hot.
Remove from heat; stir in cottage cheese, spinach and Egg Beaters.
Spoon mixture into shells.
Spread 1/2 cup spaghetti sauce in bottom of 13 X 9 X 2-inch baking dish; arrange shells over sauce.
Top with remaining sauce; cover.
Bake at 350°F for 35 minutes or until hot.
Chef
