Stuffed Shells Florentine
Yield
4 servingsPrep
10 minCook
45 minReady
1 hrsLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
mushrooms
chopped |
*
|
| ½ | cup |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| 1 | teaspoon |
italian seasoning
|
*
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | tablespoon |
margarine
|
|
| 16 | ounces |
cottage cheese
|
|
| 1 | package |
spinach
chopped |
|
| ½ | cup |
liquid egg substitute
|
|
| 24 | each |
pasta shells, jumbo
|
* |
| 1 | jar |
spaghetti sauce
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
mushrooms
chopped |
*
|
| 118 | ml |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| 5 | ml |
italian seasoning
|
*
|
| 1.3 | ml |
black pepper
|
|
| 15 | ml |
margarine
|
|
| 462.4 | ml/g |
cottage cheese
|
|
| 1 | package |
spinach
chopped |
|
| 118 | ml |
liquid egg substitute
|
|
| 24 | each |
pasta shells, jumbo
|
* |
| 1 | jar |
spaghetti sauce
|
*
|
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.
