Stuffed Shells Florentine

1 cup mushroom -- coarsely chopped

1/2 cup onion -- chopped

1 clove garlic -- minced

1 teaspoon Italian seasoning

1/4 teaspoon black pepper

1 tablespoon margarine

16 ounces cottage cheese

1 package frozen spinach -- chopped

1/2 cup Egg Beaters� 99% egg substitute

24 jumbo pasta shells -- cooked and drained

1 jar spaghetti sauce

In a large skillet, over medium high heat, saut� mushrooms, onions, garlic, Ital ian seasoning, and pepper in margarine until tender. Remove

from heat. Stir in cottage cheese, spinach, and Egg Beaters. Spoon mixture int o shells.

Spread 1/2 cup spaghetti sauce in the bottom of a 13X9X2 inch baking dish. Arra nge shells over sauce. Top with remaining sauce; cover. Bake at 350 degrees f or 35 minutes or until hot

from the Frozen Assets List by [email protected] (Tom&Carol Hogan) on Jul 2 8, 1998.