Recipe: Layered Florentine Shells (using ricotta, Ragu recipe)

LAYERED FLORENTINE SHELLS

1 1/4 cups (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
3/4 cup (3 oz.) shredded part-skim mozzarella cheese, divided use
3 cups (8 oz.) large pasta shells, uncooked (not jumbo shells)
1 (26 oz.) jar Ragu Tomato and Herb Light Pasta Sauce

In large bowl, stir together spinach, ricotta cheese, egg, Parmesan cheese and 1/3 cup mozzarella cheese.

Heat oven to 350 degrees F.

Cook pasta according to package directions; drain.

Toss hot pasta with 2 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.

Makes 8 servings (about 1 cup each)
Source: Deliciously Light and Healthy Pasta Recipe Book, San Giorgio and Ragu Light, Hershey Food Corporation and Van den Bergh Foods Co. Inc., 1995