Stuffed Shells

• 10 oz. jumbo pasta shells
• 16 oz. skim Ricotta cheese
• 1/4 to 1/2 c. Parmesan cheese
• 1 1/2 c. grated low-fat Mozzarella cheese
• 1 head fresh leaf lettuce
• 3 to 4 large mushrooms
• 1/4 medium onion
• 1 Tbsp. corn oil
• 1 tsp. garlic
• 1/2 tsp. thyme
• 1 tsp. sage
• 1 tsp. basil
• dash of pepper
• 8 oz. tomato sauce

1. Put shells in boiling water (20 minutes).
2. Meanwhile, clean spinach.
3. Remove stems and place in tightly lidded pan (do not add water).
4. Cook on low to medium heat.
5. Heat until limp.
6. Chop. Slice mushrooms and onions.
7. Saute in 1 tablespoon corn oil.
8. Add garlic while sauteing.
9. Add tomato sauce and remainder of spices.
10. Simmer until everything else is ready.
11. (Be creative with the spices, do your own thing.)
12. Combine chopped spinach, Ricotta and Parmesan.
13. Mix well.
14. Drain shells.
15. Lightly oil pan.
16. Stuff shells with cheese mixture.
17. When finished, cover with tomato sauce and Mozzarella cheese.
18. Bake at 350u0b0 for 30 minutes.
19. Feeds about 4 people as an entree.

jumbo pasta shells, ricotta cheese, parmesan cheese, mozzarella cheese, fresh leaf lettuce, mushrooms, onion, corn oil, garlic, thyme, sage, basil, pepper, tomato sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=653530 (may not work)