New Recipes Pasta Florentine - ★Cooking Recipes★

Golden topping and shell pasta give this meatless dish special appetite appeal. Flavourful and very high in fibre, it freezes well too! Courtesy of Kellogg's All-Bran
Directions for: Pasta Florentine

Ingredients

16 uncooked, jumbo pasta shells

1 pkg (300 g) frozen, chopped spinach, thawed well-drained

1 cup (250 ml) low-fat (1%) cottage cheese

tsp (2 ml) dried basil leaves, crumbled

1 pinch pepper

1 398 mL can tomato sauce

cup (125 ml) shredded part-skim mozzarella cheese

1 cup (250 ml) All-Bran* Bran Flakes cereal

1 Tbsp (15 ml) margarine or butter, melted

cup (50 ml) grated Parmesan cheese

Directions

1. Cook pasta according to package directions until tender but still firm. Drain well and set aside.

2. Combine well-drained spinach, cottage cheese, basil and pepper, mixing well. Stuff each shell with a rounded 15 ml measure tablespoonful) or filling.

3. 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

4. Combine crushed cereal, margarine and Parmesan cheese. Sprinkle evenly over surface. Bake at 180C (350F) 20-25 minutes or until hot and bubbly.

See more: Dinner, Pasta, Vegetarian, Cheese, Summer