Skillet Pasta Florentine

By Cindy_Wicker

Ingredients

• 3 cups uncooked spiral pasta
• 1 egg, lightly beaten
• 2 cups (16 ounces) 2% cottage cheese
• 1-1/2 cups reduced-fat ricotta cheese
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
• 1 teaspoon each dried parsley flakes, oregano and basil
• 1 jar (14 ounces) meatless spaghetti sauce
• 2 tablespoons grated Parmesan cheese

Details

Servings 6

Preparation

Step 1

Cook pasta according to package directions. Meanwhile, in a large bowl, combine the egg, cottage cheese, ricotta, spinach, 1/2 cup mozzarella and herbs.
Drain pasta. Place half of sauce in a large skillet; layer with pasta and remaining sauce. Top with cheese mixture.
Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until a thermometer reads 160°.
Sprinkle with Parmesan cheese and remaining mozzarella cheese; cover and cook 5 minutes longer or until cheese is melted. Let stand for 5 minutes before serving. Yield: 6 servings.

Nutrition Facts: 1 serving equals 383 calories, 9 g fat (5 g saturated fat), 73 mg cholesterol, 775 mg sodium, 47 g carbohydrate, 4 g fiber, 27 g protein.

10 WW Points Plus