Pasta Florentine

By nancyjcanzi

Ingredients

• 16 uncooked, jumbo pasta shells
• pkg 1 pkg(300 g) frozen, chopped spinach, thawed well-drained
• 250 ml 1 cuplow-fat (1%) cottage cheese
• 2 ml 1/2 tspdried basil leaves, crumbled
• pinch 1/8 tsppepper
• 1 can (398 ml / 14 fl. oz.) tomato sauce
• 125 ml 1/2 cupshredded part-skim mozzarella cheese
• 250 ml 1 cupCereals All-Bran* Bran Flakes cereal
• 15 ml 1 tbspmargarine or butter, melted
• 50 ml 1/4 cupgrated Parmesan cheese

Details

Servings 2
Adapted from allbran.ca

Preparation

Step 1

1. Cook pasta according to package directions until tender but still firm. Drain well and set aside.

2. Combine well-drained spinach, cottage cheese, basil and pepper, mixing well. Stuff each shell with a rounded 15 ml measure tablespoonful) or filling.

3. Spread about 125 ml (1/2 cup) of the tomato sauce on bottom of 2 L (8-cup) shallow baking dish. Arrange single layer of stuffed shells on sauce, seam side up. Cover with remaining sauce. Sprinkle with mozzarella.

4. Combine crushed cereal, margarine and Parmesan cheese. Sprinkle evenly over surface. Bake at 180°C (350°F) 20-25 minutes or until hot and bubbly.

YIELD: 4 servings

PER SERVING: (4 shells with sauce)
330 Calories (1390 kJ)
22.7 g Protein
44.4 g Carbohydrate
8.3 g Fat
6.2 g Dietary Fibre