From Paulette Vickery's Recipe Collection

BB: SHELLS FLORINTEEN

main dish, vegetables

1 cup coarsely chopped mushrooms
1/2 cup chopped onion
1/2 teaspoon minced garlic, in a jar
1 teaspoon italian seasoning
1/4 teaspoon black pepper
2 tablespoon liquid butter buds
1 pkg nonfat cottage cheese, 16oz
1 pkg chopped spinach
2 each egg beaters
24 each jumbo shell macaroni cooked
1 can spaghetti sauce, 27oz
2 cup nonfat motzarella cheese
2 tablespoon nonfat parmisan cheese

In a nonstick skillet, over medium heat, cook mushrooms, onion, garlic, Italian seasoning and pepper, in liquid butter buds, until tender, about 4 minutes. Remove from heat and stir in cottage or ricotta cheese, parmisan cheese, spinach, and egg beaters. Spoon into cooked shells. Spread 1/3 cup spaghetti sauce in the bottom of a 13-9 inch baking dish which has been sprayed with a nonfat cooking spray. Arrange filled shells in sauce and top with a layer of grated cheese. Pour the rest of sauce over shells, and top with remaining motzarella cheese. Bake at 350 degrees, for 35 minutes, or until heated through and cheese is melted. Serve in 2 or 3 shell portions. Per serving: fat 0.7 G, cholesterol 2 MG, fiber 3 G, calorries 176, 4 percent from fat, protein 12 G, carbohydrate 30 G, sodium 459 MG.

Yield: 12 servings





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