Ronzoni Lightened-Up Shells Florentine
Start your new year off right without sacrificing flavor in this meatless entree! Make it ahead of time and store, unbaked in the refrigerator up to 48 hours.
Prep Time: 00 Hours 15 Minutes
Start to Finish: 00 Hours 55 Minutes
Ingredients:
1-1/4 cups (10-oz. pkg.) frozen chopped spinach, thawed, squeezed dry
1 cup part-skim ricotta or lowfat cottage cheese
1 egg, slightly beaten
2 tablespoons grated Parmesan cheese
3/4 cup (3 oz.) shredded part-skim mozzarella cheese, divided
3 cups (8 oz.) Medium Shells, uncooked
3 cups (about 28-oz. jar) spaghetti sauce, divided
Instructions:
In large bowl, stir together spinach, ricotta cheese, egg, Parmesan cheese and 1/3 cup mozzarella cheese. Heat oven to 350øF. Meanwhile, cook pasta according to package directions; drain. Toss hot pasta with 2-1/2 cups spaghetti sauce. In 11x7-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. Bake 35 to 40 minutes or until hot and bubbly. 8 servings (1 cup each).
Nutritional Information:
Each Serving Provides: 260 Calories
15 g Protein
36 g Carbohydrates
6 g Fat (3.5 g Saturated Fat)
50 mg Cholersterol
520 mg Sodium
Source: Ronzoni Pasta website, 2001 (accessed on the Archive.org Wayback Machine)