Layered Shells Florentine

  Serves: 4

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Ingredients
 1 (10 oz.) frozen chopped spinach, thawed, well drained
 1 (15 oz.) low-fat cottage cheese
 1 eggs, slightly beaten
 0.25 cup grated Parmesan cheese
 1 cup (4 oz.) shredded mozzarella cheese, divided
 0.33 cup chopped parsley
 7 oz Creamette® Small Shells
 1 jar (24 oz.) pasta sauce
Cooking Directions
1

  Preheat oven to 350ºF.

2

 In large bowl, stir together spinach, cottage cheese, egg, Parmesan cheese, 2/3 cup mozzarella cheese, parsley, salt and ground black pepper; set aside.

3

 Prepare pasta according to package directions; drain. Toss hot pasta with 2-1/2 cups pasta sauce.

4

 Arrange half of pasta mixture in bottom of 12 x 8 inch baking dish. Layer spinach mixture evenly over pasta, cover with remaining pasta. Spread remaining sauce over top, sprinkle with remaining mozzarella cheese and additional Parmesan cheese, if desired.

5

  Bake 35 to 40 minutes or until hot and bubbly.

Ingredients

Ingredients
 1 (10 oz.) frozen chopped spinach, thawed, well drained
 1 (15 oz.) low-fat cottage cheese
 1 eggs, slightly beaten
 0.25 cup grated Parmesan cheese
 1 cup (4 oz.) shredded mozzarella cheese, divided
 0.33 cup chopped parsley
 7 oz Creamette® Small Shells
 1 jar (24 oz.) pasta sauce

Directions

Cooking Directions
1

  Preheat oven to 350ºF.

2

 In large bowl, stir together spinach, cottage cheese, egg, Parmesan cheese, 2/3 cup mozzarella cheese, parsley, salt and ground black pepper; set aside.

3

 Prepare pasta according to package directions; drain. Toss hot pasta with 2-1/2 cups pasta sauce.

4

 Arrange half of pasta mixture in bottom of 12 x 8 inch baking dish. Layer spinach mixture evenly over pasta, cover with remaining pasta. Spread remaining sauce over top, sprinkle with remaining mozzarella cheese and additional Parmesan cheese, if desired.

5

  Bake 35 to 40 minutes or until hot and bubbly.

Notes

Layered Shells Florentine

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