Stuffed Shells Florentine (Low Fat)

• 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

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.

mushroom, onion, garlic, italian seasoning, ground black pepper, margarine, cottage cheese, egg beaters, pasta shells, spaghetti sauce

Taken from www.food.com/recipe/stuffed-shells-florentine-low-fat-115108 (may not work)