Shells Florentine

• 1 c. coarsely chopped mushrooms or 8 oz. can, sliced
• 1/2 c. chopped onion
• 1/2 tsp. minced garlic (in a jar)
• 1 tsp. Italian seasoning
• 1/4 tsp. ground black pepper
• 2 Tbsp. liquid Butter Buds
• 1 (16 oz.) container 1% low-fat cottage cheese
• 1 (10 oz.) pkg. frozen, thawed, chopped spinach, drained
• 2 Egg Beaters
• 24 jumbo shell macaroni, cooked and drained
• 1 can Hunt's chunky style spaghetti sauce (27 1/4 oz.)
• 2 c. Alpine Lace nonfat Mozzarella cheese or 16 oz. chopped Kraft Free cheese slices
• 2 Tbsp. Parmesan cheese

1. In a nonstick skillet over medium heat, cook mushrooms, onion, garlic, Italian seasoning and pepper in liquid Butter Buds until tender, about 4 minutes.
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 a nonfat 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 grated Mozzarella cheese.
7. Bake at 350u0b0 for 35 minutes or until heated through and cheese is melted.
8. Serves 8.

mushrooms, onion, garlic, italian seasoning, ground black pepper, liquid butter, cottage cheese, egg beaters, jumbo shell macaroni, mozzarella cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=331125 (may not work)