Fergie's Low Fat Stuffed Shells

• 12 box largest pasta shells
• 2 tablespoons olive oil
• 2 -3 garlic cloves, minced
• 1 medium onion, minced
• 6 ounces fresh baby spinach leaves
• 1 14 cups fat-free cottage cheese
• 14 cup egg substitute
• fresh ground nutmeg
• salt and pepper
• 2 12 cups tomato sauce
• 12 cup dry white wine
• 12 cup whipping cream
• salt and pepper
• 1 cup low fat mozzarella, shredded
• 12 cup parmesan cheese or 12 cup romano cheese, grated

1. Cook shells according to directions on box.
2. Rinse and cool on paper towels.
3. Heat oil over medium high heat in a medium to large saute pan.
4. Add onions and soften for 7 or 8 minutes.
5. Add garlic and cook for 1 minute.
6. Add spinach, 1/4 tsp fresh grated nutmeg, salt and pepper to taste and cook until spinach wilts.
7. Increase heat to eliminate any water in the pan.
8. Place spinach mixture in bowl.
9. Mix in cottage cheese and egg substitute.
10. Gently stuff shells with spinach mixture.
11. Set aside.
12. Preheat oven 375F.
13. Heat tomato sauce and wine in medium saucepan.
14. Bring to simmer and heat for 5 minutes.
15. Stir in cream and continue to simmer for several minutes.
16. Salt and pepper to taste.
17. Use an oven proof casserole dish big enough to hold shells in single layer.
18. Use 2 dishes if they're small.
19. Pour 1/3 sauce over bottom of casserole dish.
20. Cover with shells, open side up.
21. Pour 1/3 sauce over shells.
22. Sprinkle mozzarella over top of dish.
23. Bake 20 minutes.
24. If the cheese starts to brown too fast, loosely cover with foil.
25. Remove from oven and let set 10 minutes before serving.
26. Serve with remaining tomato sauce and grated cheese.

pasta shells, olive oil, garlic, onion, baby spinach, cottage cheese, egg substitute, ground nutmeg, salt, tomato sauce, white wine, whipping cream, salt, mozzarella, parmesan cheese

Taken from www.food.com/recipe/fergies-low-fat-stuffed-shells-423434 (may not work)