Shells Florentine - Butter Busters^ Recipe

Shells Florentine - Butter Busters^ Recipe

Yield: 12 ----------
Recipe by luhu.jp

Ingredients:
1 cup: Coarsley chopped mushrooms,
-thawed and drained,
**OR**,
1/2 cup: Egg Beaters,
1 can: , (8oz) sliced mushrooms
24 each: Jumbo shell macaroni, coked
1/2 cup: Chopped onion,
-and drained,
1/2 t: Minced garlic,
1 can: , (271/4oz) Hunts ligh
1 t: Italian seasoning,
-spaghetti sauce,
1/4 t: Ground black pepper,
2 cup: Nonfat mozzarella cheese,
2 each: Tb liquid Butter buds or,
-grated,
-fatfree chicken broth,
2 each: Tb fatfree Alpine Lace or,
1 each: Pk, (16oz) nonfat cottage
-Weight Watchers Parmesan,
-cheese or ricotta,
-cheese,
1 each: Pk, (10oz) chopped spinach,

Directions:
In a nonstick ckillet, over medium heat, cook mushrooms, onion,
garlic, Italian seasoning and pepper in Butter Buds until tender,
about 4 minutes. Remove from heat and stir in cottage cheese,
Parmesan cheese, spinach and Egg Beaters. Spoon into cooked shells.
Spread 1/2 cup spaghetti sauce on bottom of 13 x 9 x 2" baking pan
that has been sprayed with nonstick cooking spray. Arrange shells in
sauce and a layer of grated mozzarella. Pour the rest of the sauce
over shells and sprinkle with remaining mozzarella. Bake at 350F. for
35 minutes or until heated through and cheese is melted. Per serving:
176 cal., 0.7g fat (4%), 2mg chol., 3g fiber, 12g pro., 30g carb.,
459mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered
by Carolyn Shaw 2-95.

Submitted By CAROLYN SHAW On 02-21-95


Source from luhu.jp

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