Shells Florentine Recipe - Cooking Index
Shells Florentine Recipe - Cooking Index
| 1 cup | 146g / 5.1oz | Coarsely-chopped mushrooms - (abt 4 oz) |
| 1/2 cup | 31g / 1.1oz | Chopped onion |
| 1 | Garlic clove - minced | |
| 1 teaspoon | 5ml | Italian seasoning |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
| 2 tablespoons | 30ml | Fleischmann's Original margarine |
| 1 | Container low-sodium low-fat cottage chees - (16 oz) | |
| 1 | Frozen chopped spinach - (10 oz) - thawed, well drained | |
| 6 tablespoons | 90ml | Egg Beaters healthy real egg product |
| 24 | Jumbo macaroni shells - cooked in | |
| Unsalted water and drained | ||
| 1 | Spaghetti sauce - (15 1/4 oz) - divided |
In large skillet, over medium-high heat, cook and stir mushrooms, onion, garlic, Italian seasoning and pepper in margarine until vegetables are 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 13- by 9- by 2-inch baking dish; arrange shells over sauce. Top with remaining sauce; cover. Bake at 350 degrees for 35 minutes or until hot.
Microwave Directions: In 1 1/2-quart microwavable bowl, combine mushrooms, onion, garlic, Italian seasoning, black pepper and spread; cover. Microwave at High for 2 to 3 minutes or until vegetables are tender. Stir in cottage cheese, spinach and Egg Beaters.
Assemble shells as directed; spread 1/2 cup spaghetti sauce in bottom of 12- by 8- by 2-inch microwavable dish. Arrange shells over sauce. Top with remaining sauce; cover with plastic wrap, venting corner. Microwave at High for 8 to 10 minutes or until hot. Let stand 5 minutes before serving.
This recipe yields 8 servings.
Exchanges Per Serving: 2 Starch, 2 Meat, 2 Vegetable.
Nutrition Facts: Calories 309; Calories from Fat 17%; Total Fat 6g; Saturated Fat 1g; Protein 16g; Carbohydrates 48g; Cholesterol 5mg; Sodium 372mg; Dietary Fiber 3g.
Source:
Diabetic Cooking at http://www.diabeticcooking.com
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