Pasta shells florentine
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Chopped Spinach; thawed, well drained (10 ounces) |
| 1 | cup | Shredded Low-Moisture Part-Skim Mozzarella Cheese |
| 1 | cup | Nonfat Cottage Cheese |
| 1 | Egg white | |
| 1 | tablespoon | Grated Parmesan Cheese |
| ¾ | teaspoon | Ground nutmeg |
| 16 | Jumbo pasta shells; cooked, drained | |
| 1 | Jar spaghetti sauce; (131/2 ounces) | |
Directions
Heat oven to 3750E 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.
Posted to recipelu-digest by "Lynn Ratcliffe" <mcgrew@...> on Mar 28, 1998