Spaghetti Florentine
Yield
6 servingsPrep
30 minCook
30 minReady
Low Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15oz | Jar |
spaghetti sauce
|
*
|
| 4 | ounces |
spaghetti
|
|
| 1 | package |
spinach
chopped, frozen |
|
| 1 ½ | cups |
cottage cheese
|
*
|
| 1 | package |
mozzarella cheese
|
*
|
| ⅓ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
spaghetti sauce
|
*
|
||
| 115.6 | ml/g |
spaghetti
|
|
| 1 | package |
spinach
chopped, frozen |
|
| 355 | ml |
cottage cheese
|
*
|
| 1 | package |
mozzarella cheese
|
*
|
| 79 | ml |
Parmesan cheese
grated |
|
Directions
Combine sauce and spaghetti, toss lightly.
Combine cottage cheese and ¼ cup parmesan cheese, mix well.
Place half the spaghetti mixture in a 10x6 inch baking dish . Cover with spinach, cottage cheese and half the mozzarella cheese.
Top with remaining spaghetti mixture.
Cut remaining mozzarella cheese into ½ inch strips; arrange on top of spaghetti mixture to form a lattice design.
Sprinkle with remaining parmesan cheese.
Bake at 350℉ (180℃) for 30 mins.
