Spinach-Stuffed Shells

Ingredients

• 1 cup coarsely chopped mushrooms
• ½ cup chopped onion
• 1 clove garlic, minced
• 1 teaspoon Italian seasoning blend
• ¼ teaspoon ground black pepper
• 1 tablespoon olive oil
• 1 (16-ounce) container fat-free or reduced fat cottage cheese
• 1 (10-ounce) package frozen chopped spinach, thawed and well drained
• 2 eggs, slightly beaten
• 24 jumbo pasta shells, cooked in unsalted water and drained
• 2 cups homemade spaghetti sauce

Directions

1. Preheat oven to 350 degrees. In large skillet over medium high heat, sauté mushrooms, onion, garlic, Italian seasoning and pepper in olive oil until tender. Remove from heat.
2. Stir in cottage cheese, spinach and eggs. Mix well to combine.
3. Evenly spoon mixture into the shells.
4. Spread ½ cup spaghetti sauce in bottom of 13x9x2-inch baking dish. Arrange shells over the sauce. Top with remaining sauce.
5. Bake in hot oven for 35 minutes or until hot. Let sit 5 minutes before serving.

Makes 8 servings.

Note: Spinach is an excellent source of the B-vitamin folate.