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Title: Baked Ziti Florentine
Categories: Pasta
Yield: 4 Servings
| 1 | lb | Ziti pasta |
| 1 | tb | Olive oil |
| 8 | oz | Ground beef chuck |
| 1 | c | Onion; chopped |
| 1 | cn | 28-oz. crushed tomatoes |
| 1 | tb | Garlic; minced |
| 2 | ts | Italian herb seasoning |
| 1/2 | ts | Salt |
| 1/4 | ts | Crushed red pepper |
| 1 | pk | 10-oz. froz. chopped spinach thawed and squeezed dry |
| 1 | c | Cottage cheese |
| 1 1/2 | tb | Grated Parmesan cheese |
Cook ziti in a lg. pot of boiling water accdg. to pkg. directions. Drain and leave in a colander. Heat oil in same pot. Add ground beef and onions and cook over medium-high heat, breaking up beef with a wooden spoon, 4 minutes or until beef is no longer pink. Stir in tomatoes, garlic, Italian seasoning, salt and pepper. Bring to a simmer, cover and cook 12 minutes for flavor to develop. Stir in spinach and cook 3 minutes longer. Remove from heat. Heat oven to 375 F. Have a 13x9-inch baking dish ready. Stir cooked ziti and cottage cheese into spinach sauce until blended. Spoon into baking dish. Sprinkle with cheese. Bake 30 minutes, or until top is golden.
* Serves 4. Per serving: 768 cal, 36 g pro, 103 g car, 24 g fat, 58 mg chol, 977 mg sod. Exchanges: 5 1/2 starch/bread, 4 vegetables, 1 1/2 medium-fat meat, 3 fat
Source: Woman's Day Online, Transmitted: 95-01-04 11:57:56 EST
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