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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This homey lasagna-style casserole from Dorothy Bateman of Carver, Massachusetts will appeal to the whole family. There's plenty of spaghetti sauce to keep the layers of tender pasta and spinach-cheese mixture moist. It's a hearty main dish that can be made early in the day, refrigerated and baked at dinnertime, Dorothy notes. Ingredients:
8 ounces uncooked mostaccioli |
1 egg |
1 egg white |
2 cups (16 ounces) 1% cottage cheese |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided |
2/3 cup shredded parmesan cheese, divided |
1/3 cup minced fresh parsley |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2-1/2 cups meatless spaghetti sauce, divided |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a large bowl, combine the egg, egg white, cottage cheese, spinach, 2/3 cup mozzarella cheese, 1/3 cup Parmesan cheese, parsley, salt and pepper; set aside. Drain pasta; stir in 2 cups spaghetti sauce.
2. Layer half of the pasta mixture in a greased 11-in. x 7-in. baking dish coated with cooking spray. Layer with spinach mixture, remaining pasta mixture and remaining spaghetti sauce.
3. Cover and bake at 350° for 35-40 minutes or until bubbly. Uncover; sprinkle with remaining mozzarella and Parmesan cheeses. Bake 5 minutes longer or until cheese is melted. Yield: 8 servings.
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