Layered shells florentine

1 Servings

Ingredients

Quantity Ingredient
1¼ cup (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
¾ cup (3 oz.) shredded part-skim mozzarella cheese; divided
8 ounces Shell macaroni; uncooked
1 Jar; (27 1/2 oz.) Ragú Light Pasta Sauce - Tomato & Herb

Directions

In large bowl, stir together spinach, ricotta cheese, egg, Parmesan cheese and ⅓ cup mozzarella cheese.

Heat oven to 350 degrees. Cook pasta according to package directions; drain.

Toss hot pasta with 2½ 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. 8 servings 1 cup each Nutrition Information per Serving: Calories: 260, Carbohydrate: 36 g., Fat: 6 g., Protein: 15 g., Cholesterol: 50 mg., Sodium: 520 mg.

Posted to brand-name-recipes by Bobbye and Wally <lavender@...> on Feb 07, 1998

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