Mexican Stuffed Shells - cooking recipe

Ingredients

24 pasta shells for stuffing, cooked and drained
1 lb. lean ground beef
1/3 c. chopped green pepper
1/3 c. chopped red pepper
1/3 c. chopped onion
1 Tbsp. reduced-calorie margarine
1 (12 oz.) pkg. frozen chopped spinach, thawed and drained
2 c. medium salsa
1 (8 oz.) can tomato sauce
1 c. shredded low-fat Co-Jack cheese
1/2 c. water
1/2 tsp. garlic powder
1 Tbsp. Creole seasoning

Preparation

Preheat oven to 350\u00b0.
In large skillet, brown beef and drain. In medium saucepan, saute peppers and onion in margarine.
Stir half of sauteed vegetables into beef. Add spinach, 1 cup salsa, 4 ounces tomato sauce, 1/2 cup cheese, garlic powder and Creole seasoning.
Mix well.