Pasta Florentine
  • 3 cups uncooked spiral pasta
  • 1 egg, beaten
  • 2 cups (16 ounces) 2% cottage cheese
  • 1-1/2 cups reduced-fat ricotta cheese
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided 1 teaspoon each dried parsley flakes, oregano and basil
  • 1 jar (14 ounces) meatless spaghetti sauce
  • 2 tablespoons grated Parmesan cheese
  1. Cook pasta according to package directions. Meanwhile, in a large bowl, combine the egg, cottage cheese, ricotta, spinach, 1/2 cup mozzarella and herbs.
  2. Drain pasta. Place half of sauce in a large skillet; layer with pasta and remaining sauce. Top with cheese mixture.
  3. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until a thermometer reads 160°. Sprinkle with Parmesan and remaining mozzarella; cover and cook 5 minutes longer or until cheese is melted. Let stand for 5 minutes