INGREDIENTS
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1 package (10 ounces) chopped frozen spinach, thawed and drained
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1 1/2 cups fat-free ricotta cheese
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1/2 cup grated Parmesan cheese
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1/2 cup cholesterol-free egg substitute
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3 cloves garlic, finely chopped
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1 teaspoon dried oregano
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1/2 teaspoon salt
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1/2 teaspoon dried basil
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1/2 teaspoon dried marjoram
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1/4 teaspoon black pepper
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24 cooked large pasta shells
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2 cans (141/2 ounces each) crushed tomatoes, undrained
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1 cup (4 ounces) shredded reduced-fat mozzarella cheese