Title: Two-Cheese Pasta Florentine
Categories: Pasta Main
Yield: 6 Servings
| FILLING |
| 10 | oz | Pkg frozen spinach |
| 1 | tb | Minced fresh basil |
| 1 | ts | Minced fresh thyme |
| 6 | oz | Marinated artichoke hearts |
| 1 | | 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 | | Recipe herbed tomato sauce |
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.