| 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 <lavender@starnetinc.com>
on Feb 07, 1998
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