Recipe: Skillet Pasta Florentine

This delicious recipe comes from Cooking Light's diet Comfort Food issue. I'm a huge fan of spinach so any recipe that incorporates spinach in a yummy way is definitely something I would try and this did not disappoint! It's also incredibly easy to make with minimal prep and not too many steps.

Skillet Pasta Florentine

Ingredients:
3 cups uncooked spiral pasta
1 egg, lightly beaten
2 cups (16 ounces) 2% cottage cheese (I used fat free)
1.5 cups reduced fat ricotta cheese (I omitted this)
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup shredded part-skim mozzarella cheese, divided (I used 2 cups)
1 teaspoon each, dried parsley, oregano and basil
1 jar (14 ounces) spaghetti sauce
2 tablespoons grated Parmesan cheese

Directions:
Cook pasta according to package directions. Meanwhile, in a large bowl, combine egg, cottage cheese, ricotta, spinach, 1/2 the mozzarella and herbs.

Drain pasta. Place half the sauce in a large skillet, layer with pasta and remaining sauce. Top with cheese mixture. Bring to a boil. Reduce heat; cover and cook for 25 - 30 minutes. Sprinkle with Parmesan and remaining mozzarella; cover and cook 5 minutes longer or until cheese is melted. Let stand for 5 minutes before serving.

Enjoy!

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