Shells Florentine

posted by Sue Freeman 05-16-98 7:28 AM 

Shells Florentine
Fleischmann's Egg Beaters

1 cup coarsely chopped mushrooms (about 4 ounces) 
1/2 cup chopped onion 
1 clove garlic, minced 
1 teaspoon Italian seasoning 
1/4 teaspoon ground black pepper 
2 tablespoons FLEISCHMANN'S Margarine 
1 (16-ounce) container low-sodium lowfat cottage cheese (1% 
milkfat)* 
1 (10-ounce) package frozen chopped spinach, thawed and 
well-drained 
1/2 cup EGG BEATERS Healthy Real Egg Product 
24 jumbo shell macaroni, cooked in unsalted water and drained 
1 (15 1/4-ounce) jar spaghetti sauce 


In skillet, over medium-high heat, cook mushrooms, onion, garlic, 
Italian seasoning and pepper in margarine until tender, about 4 
minutes. Remove from heat; stir in cottage cheese, spinach and 
EGG BEATERS; spoon mixture into shells. 

Spread 1/2 cup spaghetti sauce in bottom of 13x9x2-inch baking 
dish; arrange shells over sauce. Top with remaining sauce; cover. 
Bake at 350 degrees F for 35 minutes or until hot. 

Nutrition Information per serving: 
279 calories 
349 mg sodium 
4 mg cholesterol 
6 gm total fat 
1 gm saturated fat 

*1 pound soft-style tofu may be substituted; stir with fork to break 
into small pieces. 

Nutrition Information per serving: 
262 calories 
345 mg sodium 
0 mg cholesterol 
7 gm total fat 
1 gm saturated fat 

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