| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 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.) Ragú Light Pasta Sauce – Tomato & Herb |
INSTRUCTIONS
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 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 <[email protected]> on Feb 07, 1998
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