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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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âHere's a great weeknight supper that's budget-friendly, healthy and liked by children.â And with such a thick, cheesy topping, who'd ever guess that it's lighter? Kelly Turnbull - Jupiter, Florida 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 |
Directions:
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.
2. Drain pasta. Place half of sauce in a large skillet; layer with pasta and remaining sauce. Top with cheese mixture.
3. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until a thermometer reads 160°.
4. 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.
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