Stuffed Shells Florentine
12-ounce package jumbo shells
1/2 cup egg substitute
1/2 cup grated Parmesan cheese
32 ounces fat-free ricotta cheese
16 ounces frozen chopped spinach, thawed
3 ounces sun-dried tomatoes, plumped in hot water, drained and chopped
2 26-ounce jars Healthy Choice pasta sauce
8-ounce package Sargento Light reduced-fat shredded Italian blend cheese
Cook shells according to package directions and drain.
In a large bowl mix together the egg substitute, Parmesan cheese, ricotta cheese, spinach, and tomatoes.
Stuff the shells with the cheese mixture and place in a 9x13 inch casserole pan.
Pour the sauce over the shells and sprinkle with the shredded cheese.
Bake in a preheated 350° oven for 40 minutes covered and 10 minutes uncovered.
Add 10 minutes cooking time if casserole was made ahead and stored in the refrigerator