Name: Pasta Florentine
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
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; ½ tsp (2 ml) dried basil leaves, crumbled; 1 pinch pepper; 1 398 mL can tomato sauce; ½ 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; ¼ cup (50 ml) grated Parmesan cheese

Prep Time

20 min

Cook Time

40 min

Yields

4 servings

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®

ingredients

uncooked, jumbo pasta shells

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

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

tsp (2 ml) dried basil leaves, crumbled

pinch pepper

1 398

mL can tomato sauce

cup (125 ml) shredded part-skim mozzarella cheese

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

Tbsp (15 ml) margarine or butter, melted

cup (50 ml) grated Parmesan cheese

Ingredient Substitution Guide

directions

Step 1

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

Step 2

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

Step 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

Step 4

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.

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Pasta Florentine

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