Two-cheese pasta florentine

6 servings

Ingredients

Quantity Ingredient
10 ounces pkg frozen spinach
1 tablespoon minced fresh basil
1 teaspoon minced fresh thyme
6 ounces marinated artichoke hearts
1 each Salt and pepper to taste
1½ cup Low-fat cottage cheese
½ cup Grated sharp cheddar
2 cups Finely chopped onion
1 each Recipe herbed tomato sauce

Directions

FILLING

Wrappers:

Either approximately 12 cooked lasagna noodles or crepes or cooled large pasta shells

Preliminaries: Preheat oven to 350 degrees.

Procedure: Combine spinach, cottage cheese, basil, thyme, cheese, onion, artichokes, salt and pepper in a medium bowl; mix until blended. Spoon filling into cooked lasagna noodles and roll up to encase filling. Mixture may also be spooned into crepes and rolled up cigar-fashion. Filling may also be spooned into large, cooked pasta shells. Place filled pasta in covered casserole dish and bake in 350-degree oven for 15 to 20 minutes, or until heated through.

Presentation: Pour heated Herb Tomato Sauce on individual serving plates; top with pasta and serve.

Yield: Makes 6 servings.

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