Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

12

  large

  pasta shells

10

  ounces

  frozen spinach -- defrosted

1

  tablespoon

  olive oil

8

  ounces

  Portobello mushrooms -- diced

1

  small

  sweet onion -- minced

2

  large

  garlic cloves -- minced

1

  teaspoon

  Italian seasoning

4

  ounces

 low fat ricotta cheese

4

  ounces

 low fat mozzarella cheese -- divided

4

  ounces

  Parmesan cheese -- grated

1

  cup

  quick spaghetti sauce -- see recipe

Heat oven to 350°F.

Cook pasta shells about half the time indicated on box and let cool.

Heat oil over medium heat in large skillet. Add onion and mushrooms and cook until mushrooms loose their moisture and onions soften.

Add garlic and cook for 30 seconds.

Add spinach and Italian seasoning and cook for a couple of minutes or until spinach looses some of its moisture.

Mix ricotta and half of the mozzarella together. Add spinach mixture and 1/3 cup of tomato sauce and mix well.

Spread 1/3 cup tomato sauce on bottom on casserole dish. Arrange the shells on top of sauce.

Pour remaining sauce over shells and top with the rest of the mozzarella cheese and all of the Parmesan.

Cover and bake for 30 minutes or until hot and bubbly.

Notes: Use the Portobello mushrooms sometimes called baby bella. They have a meaty taste.

Makes 6 servings.