Layered Shells Florentine

Name: Layered Shells Florentine
Ingredients: 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry; 1 34 cups low fat cottage cheese or 1 34 cups ricotta cheese; 1 egg, slightly beaten; 14 cup grated parmesan cheese; 1 cup shredded mozzarella cheese, divided; 13 cup chopped fresh parsley; salt and pepper; 1 (7 ounce) package small shell pasta, uncooked; 3 cups about 28 oz. jar spaghetti sauce, divided

9 ingredients

8 steps

Ingredients

1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 34 cups low fat cottage cheese or 1 34 cups ricotta cheese
1 egg, slightly beaten
14 cup grated parmesan cheese
1 cup shredded mozzarella cheese, divided
13 cup chopped fresh parsley
salt and pepper
1 (7 ounce) package small shell pasta, uncooked
3 cups about 28 oz. jar spaghetti sauce, divided

Directions

1

In large bowl, stir together spinach, cottage cheese, egg, Parmesan cheese, 2/3 cup mozzarella cheese, parsley, salt and pepper; set aside.
2

Cook pasta according to package directions.
3

Heat oven to 350 degrees.
4

Toss hot pasta with 2 1/2 cups spaghetti sauce.
5

Arrange half of pasta mixture in bottom of 12 x 8-inch baking dish.
6

Layer spinach mixture evenly over pasta; cover with remaining pasta.
7

Spread remaining sauce over top; sprinkle with remaining mozzarella cheese and additional Parmesan cheese, if desired.
8

Bake 35-40 minutes or until hot and bubbly.