* 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
* 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.
* 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.
* 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.
(E-mail Recipe)
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