Pasta Florentine Recipe

Name: Pasta Florentine
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 16 uncooked, jumbo pasta shells; 1 pkg (300 g) frozen, chopped spinach, thawed well-drained; 250 ml or 1 cup low-fat (1%) cottage cheese; 2 ml or 1/2 tsp dried basil leaves, crumbled; pinch or 1/8 tsp pepper; 1 can (398 ml / 14 fl. oz.) tomato sauce; 125 ml or 1/2 cup shredded part-skim mozzarella cheese; 250 ml or 11 ml All-Bran Flakes* cereal; 15 ml or 1 tbsp margarine or butter, melted; 50 ml or 1/4 cup grated Parmesan cheese

Ingredients

16 uncooked, jumbo pasta shells
1 pkg (300 g) frozen, chopped spinach, thawed well-drained
250 ml or 1 cup low-fat (1%) cottage cheese
2 ml or 1/2 tsp dried basil leaves, crumbled
pinch or 1/8 tsp pepper
1 can (398 ml / 14 fl. oz.) tomato sauce
125 ml or 1/2 cup shredded part-skim mozzarella cheese
250 ml or 11 ml All-Bran Flakes* cereal
15 ml or 1 tbsp margarine or butter, melted
50 ml or 1/4 cup grated Parmesan cheese

PREP TIME 20m	COOK TIME 25m	TOTAL TIME 45m
YIELD 4

Instructions

Cook pasta according to package directions until tender but still firm. Drain well and set aside.
Combine well-drained spinach, cottage cheese, basil and pepper, mixing well. Stuff each shell with a rounded 15 ml (1 tablespoonful) or filling.
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.
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.

Dinner