Pasta Shells Florentine *

           10      ounces        chopped spinach -- thawed and drained
            4      ounces        mozzarella cheese, part skim milk -- shredded
            1      cup           nonfat cottage cheese
            1                    egg white
            1      tablespoon    grated Parmesan cheese
            1/4    teaspoon      ground nutmeg
           16                    pasta shells -- *cooked & drained
           13 1/2  ounces        spaghetti sauce

  Heat oven to 375 F.  Mix spinach, mozzarella cheese, cottage cheese, egg  
  white, Parmesan cheese and nutmeg until blended.  Fill each shell with a  
  heaping tablespoon of spinach mixture.  Place in 12 x 8-inch baking dish;  
  spoon sauce over shells.  Cover with foil.  Bake 30 to 40 minutes or until 
   thoroughly heated.  Makes 4 servings.

*Use jumbo pasta shells.