Stuffed Shells Florentine

By ruthg

Makes 4 servings

Ingredients

• 1 cup (about 4 ounces) coarsely chopped mushrooms
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 1 teaspoon Italian seasoning
• 1/4 teaspoon ground black pepper
• 1 tablespoon margarine
• 1 (l6-ounce) container fat-free ricotta cheese
• 1 cup grated parmesan cheese
• 1 (10-ounce) package frozen chopped spinach, thawed and well drained
• 2 Tbsp chopped basil
• 1/2 cup EGG BEATERS® Healthy Real Egg Product
• 24 jumbo pasta shells, cooked in unsalted water and drained
• 1 (15 1/4-ounce) jar reduced-sodium spaghetti sauce

Details

Servings 7
Preparation time 30mins
Cooking time 70mins

Preparation

Step 1

In large skillet, over medium-high heat, saute mushrooms, onion, garlic, Italian seasoning and pepper in margarine until tender. Remove from heat; stir in cheeses, spinach and Egg Beaters". Spoon mixture into shells.

Spread 1/2 cup spaghetti sauce in bottom of 13 X 9 X 12-inch baking dish; arrange shells over sauce. Top with remaining sauce; cover. Bake at"350°F for 35 minutes or until hot.