Two-Cheese Pasta Florentine

Recipe Ingredients

		Filling
1		Frozen spinach
1 tablespoon	15ml	Minced fresh basil
1 teaspoon	5ml	Minced fresh thyme
6 oz	170g	Marinated artichoke hearts
1		Salt and pepper to taste
1 1/2 cups	219g / 7.7oz	Low-fat cottage cheese
1/2 cup	118ml	Grated sharp cheddar
2 cups	125g / 4.4oz	Finely chopped onion
1		Herbed tomato sauce

Recipe Instructions

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.

Source:
Betty Crocker's Cookbook

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