In large skillet, over medium-high heat, cook and stir mushrooms, onion, garlic, Italian seasoning and pepper in margarine until vegetables are tender, about 4 minutes. Remove from heat; stir in cottage cheese, spinach and Egg Beaters. Spoon mixture into shells.

Spread 1/2 cup spaghetti sauce in bottom of 13- by 9- by 2-inch baking dish; arrange shells over sauce. Top with remaining sauce; cover. Bake at 350 degrees for 35 minutes or until hot.

Microwave Directions: In 1 1/2-quart microwavable bowl, combine mushrooms, onion, garlic, Italian seasoning, black pepper and spread; cover. Microwave at High for 2 to 3 minutes or until vegetables are tender. Stir in cottage cheese, spinach and Egg Beaters.

Assemble shells as directed; spread 1/2 cup spaghetti sauce in bottom of 12- by 8- by 2-inch microwavable dish. Arrange shells over sauce. Top with remaining sauce; cover with plastic wrap, venting corner. Microwave at High for 8 to 10 minutes or until hot. Let stand 5 minutes before serving.

This recipe yields 8 servings.

Exchanges Per Serving: 2 Starch, 2 Meat, 2 Vegetable.

Nutrition Facts: Calories 309; Calories from Fat 17%; Total Fat 6g; Saturated Fat 1g; Protein 16g; Carbohydrates 48g; Cholesterol 5mg; Sodium 372mg; Dietary Fiber 3g.