LIGHTENED-UP SHELLS FLORENTINE
"Start your new year off right without sacrificing flavor in this meatless entree! Make it ahead of time and store, unbaked in the refrigerator up to 48 hours."
1 1/4 cups chopped spinach (or one 10 oz. pkg. frozen chopped spinach, thawed and squeezed dry)
1 cup part-skim ricotta (or lowfat cottage cheese)
1 egg, slightly beaten
2 tablespoons grated parmesan cheese
3 ounces shredded part-skim mozzarella cheese, divided use
8 ounces medium-size pasta shells (2 cups uncooked)
3 cups spaghetti sauce (or one 28 oz. jar), divided use
Heat oven to 350 degrees F.
In large bowl, stir together spinach, ricotta cheese, egg, Parmesan cheese and 1/3 cup mozzarella cheese; set aside.
Meanwhile, cook pasta according to package directions; drain. Toss hot pasta with 2 1/2 cups spaghetti sauce.
In an (11x7-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 (1 cup each)
Source: American Beauty Pasta
"Start your new year off right without sacrificing flavor in this meatless entree! Make it ahead of time and store, unbaked in the refrigerator up to 48 hours."
1 1/4 cups chopped spinach (or one 10 oz. pkg. frozen chopped spinach, thawed and squeezed dry)
1 cup part-skim ricotta (or lowfat cottage cheese)
1 egg, slightly beaten
2 tablespoons grated parmesan cheese
3 ounces shredded part-skim mozzarella cheese, divided use
8 ounces medium-size pasta shells (2 cups uncooked)
3 cups spaghetti sauce (or one 28 oz. jar), divided use
Heat oven to 350 degrees F.
In large bowl, stir together spinach, ricotta cheese, egg, Parmesan cheese and 1/3 cup mozzarella cheese; set aside.
Meanwhile, cook pasta according to package directions; drain. Toss hot pasta with 2 1/2 cups spaghetti sauce.
In an (11x7-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 (1 cup each)
Source: American Beauty Pasta
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