Layered Shells Florentine -

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Layered Shells Florentine

1 1/4 c (10 oz. pkg.) frozen chopped spinach; thawed, squeezed dry
1 c Part-skim ricotta or lowfat cottage cheese
1 Egg; lightly beaten or egg substitute equivalent
2 tb Grated Parmesan cheese
3/4 c (3 oz.) shredded part-skim mozzarella cheese; divided
8 oz Shell macaroni; uncooked
1 Jar; (27 1/2 oz.) Rag? Light Pasta Sauce - Tomato & Herb

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

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

Toss hot pasta with 2 1/2 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. 8 servings 1 cup each

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