Shells florentine - butter busters^

12 ----------

Ingredients

Quantity Ingredient
1 cup Coarsley chopped mushrooms
**OR**
1 can (8oz) sliced mushrooms
½ cup Chopped onion
½ teaspoon Minced garlic
1 teaspoon Italian seasoning
¼ teaspoon Ground black pepper
2 eaches Tb liquid Butter buds or fatfree chicken broth
1 each Pk (16oz) nonfat cottage cheese or ricotta
1 each Pk (10oz) chopped spinach, thawed and drained
½ cup Egg Beaters
24 eaches Jumbo shell macaroni, coked and drained
1 can (271/4oz) Hunt's ligh spaghetti sauce
2 cups Nonfat mozzarella cheese, grated
2 eaches Tb fatfree Alpine Lace or Weight Watchers Parmesan cheese

Directions

In a nonstick ckillet, over medium heat, cook mushrooms, onion, garlic, Italian seasoning and pepper in Butter Buds until tender, about 4 minutes. Remove from heat and stir in cottage cheese, Parmesan cheese, spinach and Egg Beaters. Spoon into cooked shells.

Spread ½ cup spaghetti sauce on bottom of 13 x 9 x 2" baking pan that has been sprayed with nonstick cooking spray. Arrange shells in sauce and a layer of grated mozzarella. Pour the rest of the sauce over shells and sprinkle with remaining mozzarella. Bake at 350F. for 35 minutes or until heated through and cheese is melted. Per serving: 176 cal., 0.7g fat (4%), 2mg chol., 3g fiber, 12g pro., 30g carb., 459mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.

Submitted By CAROLYN SHAW On 02-21-95

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