Shells Florentine

• 1 c. chopped mushrooms
• 1/2 c. chopped onion
• 1/2 tsp. minced garlic
• 1 tsp. Italian seasoning
• 1/4 tsp. ground black pepper
• 2 Tbsp. olive oil
• 1 (16 oz.) container 1% low-fat cottage cheese
• 1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
• 2 Egg Beaters or 4 egg whites
• 24 jumbo shell macaroni, cooked and drained
• 1 (27 oz.) low-fat spaghetti sauce
• 2 c. low-fat shredded Mozzarella
• 2 Tbsp. low-fat Parmesan

1. Saute mushrooms, onion, garlic, Italian seasonings and pepper in olive oil until tender.
2. Remove from heat and stir in cottage cheese, Parmesan cheese, spinach and Egg Beaters.
3. Spoon into cooked shells.
4. Spread 1/2 cup spaghetti sauce in the bottom of a 13 x 9 x 2-inch glass casserole dish that has been sprayed with cooking spray.
5. Arrange shells in sauce and a layer of grated cheese.
6. Pour the rest of the sauce over shells and top with remaining Mozzarella cheese.
7. Bake at 350u0b0 for 35 minutes or until heated thoroughly.

mushrooms, onion, garlic, italian seasoning, ground black pepper, olive oil, cottage cheese, egg beaters, jumbo shell macaroni, lowfat shredded mozzarella, lowfat parmesan

Taken from www.cookbooks.com/Recipe-Details.aspx?id=805326 (may not work)