Recipe - Layered Shells Florentine

1 One fourth cup (10 oz. pkg.) frozen chopped
spinach; thawed, squeezed
dry
1 cup Partskim ricotta or lowfat
cottage cheese
1 Egg; lightly beaten or egg
substitute equivalent
2 tablespoon Grated Parmesan cheese
Three fourths cup (3 oz.) shredded partskim
mozzarella cheese; divided
8 ounce Shell macaroni; uncooked
1 Jar; (27 One half oz.) Ragú 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 One half cups pasta sauce. In 11 x 7inch baking dish,
spread onehalf 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 brandnamerecipes by Bobbye and Wally lavender@starnetinc.com
on Feb 07, 1998