1 1/4 cups frozen chopped spinach (10 oz. pkg.), thawed and squeezed dry
1 cup part-skim Ricotta
OR
1 cup lowfat cottage cheese
1 egg, lightly beaten
OR
Egg substitute equivalent
2 tablespoons grated Parmesan cheese
3/4 cup shredded part-skim Mozzarella cheese (3 oz.), divided
3 cups shell macaroni (8 oz.), uncooked
1 27 1/2-ounce jar Ragú Light Pasta Sauce — Tomato and Herb
Servings: 8
1. In large bowl, stir together spinach, Ricotta cheese, egg, Parmesan cheese and 1/3 cup Mozzarella cheese.
2. Heat oven to 350 degrees F. Cook pasta according to package directions; drain.
3. Toss hot pasta with 2 1/2 cups pasta sauce. In 11 × 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.
4. Bake 35 to 40 minutes or until hot and bubbly.
1 cup part-skim Ricotta
OR
1 cup lowfat cottage cheese
1 egg, lightly beaten
OR
Egg substitute equivalent
2 tablespoons grated Parmesan cheese
3/4 cup shredded part-skim Mozzarella cheese (3 oz.), divided
3 cups shell macaroni (8 oz.), uncooked
1 27 1/2-ounce jar Ragú Light Pasta Sauce — Tomato and Herb
Servings: 8
1. In large bowl, stir together spinach, Ricotta cheese, egg, Parmesan cheese and 1/3 cup Mozzarella cheese.
2. Heat oven to 350 degrees F. Cook pasta according to package directions; drain.
3. Toss hot pasta with 2 1/2 cups pasta sauce. In 11 × 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.
4. Bake 35 to 40 minutes or until hot and bubbly.
