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Stuffed Shells Florentine

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

45 min

Ready

1 hrs
Low Cholesterol, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 cup mushrooms
chopped
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½ cup onions
chopped
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1 clove garlic
minced
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1 teaspoon italian seasoning
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¼ teaspoon black pepper
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1 tablespoon margarine
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16 ounces cottage cheese
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1 package spinach
chopped
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½ cup liquid egg substitute
24 each pasta shells, jumbo
*
1 jar spaghetti sauce
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Ingredients

Amount Measure Ingredient Features
237 ml mushrooms
chopped
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118 ml onions
chopped
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1 clove garlic
minced
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5 ml italian seasoning
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1.3 ml black pepper
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15 ml margarine
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462.4 ml/g cottage cheese
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1 package spinach
chopped
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118 ml liquid egg substitute
24 each pasta shells, jumbo
*
1 jar spaghetti sauce
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Directions

In a large skillet, over medium high heat, saut? mushrooms, onions, garlic, Italian seasoning, and pepper in margarine until tender.

Remove from heat.

Stir in cottage cheese, spinach, and egg substitute, Spoon mixture int o shells. Spread ½ cup spaghetti sauce in the bottom of a 13x9x2 inch baking dish . Arra nge shells over sauce. Top with remaining sauce, cover. Bake at 350℉ (180℃). or 35 minutes.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 239g (8.4 oz)
Amount per Serving
Calories 26042% from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 17mg 6%
Sodium 623mg 26%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 15%
Sugars g
Protein 42g
Vitamin A 149% Vitamin C 48%
Calcium 18% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
 

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