Pasta Florentine

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Recipe summary

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®

Preparation time: 20 minutes
Cooking time: 40 minutes
Yield: 4

Ingredients

16 uncooked, jumbo pasta shells
1 package (300 g) frozen, chopped spinach, thawed well-drained
1 cup (250 ml) low-fat (1%) cottage cheese
1/2 teaspoon (2 ml) dried basil leaves, crumbled
1 pinch pepper
1 398 Mililitre Can tomato sauce
1/2 cup (125 ml) shredded part-skim mozzarella cheese
1 cup (250 ml) All-Bran* Bran Flakes cereal
1 tablespoon (15 ml) margarine or butter, melted
1/4 cup (50 ml) grated Parmesan cheese

Directions

Cook pasta according to package directions until tender but still firm. Drain well and set aside.
Combine well-drained spinach, cottage cheese, basil and pepper, mixing well. Stuff each shell with a rounded 15 ml measure tablespoonful) or filling.
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
Combine crushed cereal, margarine and Parmesan cheese. Sprinkle evenly over surface. Bake at 180°C (350°F) 20-25 minutes or until hot and bubbly.