1  cup (about 4 ounces) coarsely chopped mushrooms
1/2  cup chopped onion
    1  clove garlic, minced
    1  teaspoon Italian seasoning
1/4  teaspoon black pepper
    1  (16 ounce) container fat-free cottage cheese
    1  (10 ounce) package frozen chopped spinach, thawed and well drained
1/2  cup Egg Beaters  (or 2 eggs)
  24  jumbo pasta shells, cooked in unsalted water and drained
    1  (15 1/4 ounce) jar reduced sodium spaghetti sauce, divided

1.  In large skillet, over medium-high heat, saute mushrooms, onion, garlic, italian seasoning and pepper in olive oil until tender.
2.  Remove from heat; stir in cottage cheese, spinach and Egg Beaters.  Spoon mixture into shells.
3.  Spread 1/2 cup spaghetti sauce in bottom of 13×9x2-inch baking dish; arrange shells over sauce.  Top with remaining sauce; cover.  Bake at 350F for 35 minutes or until hot.  Makes 8 servings