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.