SPINACH AND MUSHROOM STUFFED SHELLS
List of Ingredients
24 Jumbo Pasta Shells
2 T Butter or Margarine
1 C (250ml)Chopped Mushrooms (use your favorite kind)
1/2 C (125ml)Chopped Peeled Onion
2 clove Garlic, minced
1 T Fresh Chopped Basil
1 tsp Italian Seasoning
to taste Ground Black Pepper
16 oz (500ml)Nonfat Cottage Cheese
1 pkg Frozen Chopped Spinach, thawed and liquid squeezed out (package=10oz or ~312ml)
4 oz (125ml)Egg Substitute
1 jar Spaghetti Sauce (jar=15 1/4oz or 477ml)Recipe
Preheat oven to 350F (180C).
Prepare pasta according to package instructions until al dente. Drain shells and set aside.
In a skillet, melt butter on medium high heat and saute the mushrooms (optional: 2 tsp of sherry can be added while sauting), onion, garlic, Italian seasoning and pepper until tender. Remove the sauteed mushroom mixture from heat.
Stir in cottage cheese, spinach, fresh basil and egg substitute.
Pour (spread evenly) 1/2 cup of the spaghetti sauce in
the bottom of the 9x13 inch (23x30cm) baking dish.
Divide mixture evenly into cooked shells and place the
shells in the baking dish.
Top with remaining sauce and cover with foil.
Bake for 30 minutes at 350F (180C), until hot and bubbly.
Enjoy hot with a nice salad.
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