Two-cheese pasta florentine
Yield: 6 Servings MMM
Ingredients:
- 10 oz Pkg frozen spinach
- 1 tb Minced fresh basil
- 1 ts Minced fresh thyme
- 6 oz Marinated artichoke hearts
- 1 ea Salt and pepper to taste
- 1 1/2 c Low-fat cottage cheese
- 1/2 c Grated sharp cheddar
- 2 c Finely chopped onion
- 1 ea Recipe herbed tomato sauce
Instructions:
Wrappers: Either approximately 12 cooked lasagna noodles or crepes or cooled large pasta shells Preliminaries: Preheat oven to 350 degrees. Procedure: Combine spinach cottage cheese basil thyme cheese onion artichokes salt and pepper in a medium bowl; mix until blended. Spoon filling into cooked lasagna noodles and roll up to encase filling. Mixture may also be spooned into crepes and rolled up cigar-fashion. Filling may also be spooned into large cooked pasta shells. Place filled pasta in covered casserole dish and bake in 350-degree oven for 15 to 20 minutes or until heated through. Presentation: Pour heated Herb Tomato Sauce on individual serving plates; top with pasta and serve. Yield: Makes 6 servings.
