Stuffed Pasta Shells Florentine

• 1 (10 oz.) pkg. chopped spinach, thawed and well drained
• 1 c. (4 oz.) shredded reduced-fat Mozzarella cheese
• 1 c. nonfat cottage cheese
• 1 Tbsp. Parmesan cheese
• 1 egg white
• 1/4 tsp. garlic
• 1/4 tsp. basil
• 1/4 tsp. ground nutmeg
• 16 jumbo macaroni shells, cooked and drained
• 1 (15 1/2 oz.) jar spaghetti sauce (no salt added)

1. Heat oven to 375u0b0.
2. Stir spinach, Mozzarella cheese, cottage cheese, egg white, Parmesan cheese, garlic, basil and nutmeg until mixed.
3. Fill each pasta shell with heaping tablespoonful of spinach mixture.
4. Place shells in 12 x 8-inch baking dish.
5. Spoon sauce over shells.
6. Cover with foil.
7. Bake 30 to 40 minutes or until thoroughly heated.
8. Makes 4 servings.
9. Nutrition information per serving: 320 calories; 12 grams total fat; 20 mg cholesterol; 430 mg sodium; 22 grams protein and 32 grams carbohydrates.

chopped spinach, mozzarella cheese, cheese, parmesan cheese, egg, garlic, basil, ground nutmeg, macaroni, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=523121 (may not work)