Layered shells florentine
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | (10 oz. pkg.) frozen chopped spinach; thawed, squeezed dry |
| 1 | cup | Part-skim ricotta or lowfat cottage cheese |
| 1 | Egg; lightly beaten or egg substitute equivalent | |
| 2 | tablespoons | Grated Parmesan cheese |
| ¾ | cup | (3 oz.) shredded part-skim mozzarella cheese; divided |
| 8 | ounces | Shell macaroni; uncooked |
| 1 | Jar; (27 1/2 oz.) Ragú Light Pasta Sauce - Tomato & Herb | |
Directions
In large bowl, stir together spinach, ricotta cheese, egg, Parmesan cheese and ⅓ cup mozzarella cheese.
Heat oven to 350 degrees. Cook pasta according to package directions; drain.
Toss hot pasta with 2½ cups pasta sauce. In 11 x 7-inch baking dish, spread one-half pasta mixture. Layer spinach mixture evenly over pasta; cover with remaining pasta. Spread remaining sauce over top; sprinkle with remaining mozzarella cheese.
Bake 35 to 40 minutes or until hot and bubbly. 8 servings 1 cup each Nutrition Information per Serving: Calories: 260, Carbohydrate: 36 g., Fat: 6 g., Protein: 15 g., Cholesterol: 50 mg., Sodium: 520 mg.
Posted to brand-name-recipes by Bobbye and Wally <lavender@...> on Feb 07, 1998