Why this recipe? Because I had tomato sauce and ricotta on hand and wanted something that I could fix ahead of time or tomorrow's dinner.
Pasta Florentine makes 4 to 6 servings
Judy Lee, Norfolk undated
1/2 lb. ground beef
1 onion, chopped
1 (15 oz) jar spaghetti sauce
6 oz. pasta (ziti, twists, etc.) , cooked and drained
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1 (12 oz.) container cottage cheese
1/4 cup grated Parmesan cheese
1 egg, lightly beaten
1/2 to 1 cup shredded mozzarella cheese
Sauté meat with onion until tender, drain well. Combine meat, spaghetti sauce and pasta. In another bowl combine spinach, cottage cheese and Parmesan cheese and egg,blend well. In bottom of 11 by 7 inch baking dish place half the pasta, cover with layer of spinach mixture, top with rest of pasta sprinkle on mozzarella.
Bake at 350 degrees for 30 minutes.
No comments:
Post a Comment