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

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