- 3 cups uncooked spiral pasta
- 1 large egg, lightly beaten
- 2 cups (16 ounces) 2% cottage cheese
- 1-1/2 cups reduced-fat ricotta cheese
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
- 1 teaspoon each dried parsley flakes, oregano and basil
- 1 jar (14 ounces) meatless spaghetti sauce
- 2 tablespoons grated Parmesan cheese
- Cook pasta according to package directions. Meanwhile, in a large bowl, combine the egg, cottage cheese, ricotta, spinach, 1/2 cup mozzarella and herbs.
- Drain pasta. Place half of 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 or until a thermometer reads 160°.
- Sprinkle with Parmesan cheese and remaining mozzarella cheese; cover and cook 5 minutes longer or until cheese is melted. Let stand for 5 minutes before serving. Yield: 6 servings.
Reviews for Skillet Pasta Florentine
"This was a great work night meal. I added spinach to the sauce and garlic and onion powder to the ricotta. It was easy and fast. I will make this again for an easy fast meal that is also tasty!"
"Easy to make and very flavorful."
"I've made this many times. We enjoy this easy, delicous skillet meal."
"This dish is easy to make and so yummy. I have made it for several of my vegetarian friends after they had babies and they insisted on the recipe after they ate it. It is very flavorful and easy enough for a quick meal."
"So tasty!! Also good with Swiss chard instead of spinach.This makes too much for my family, so I cooked half, then froze the rest for later. I only cooked half the noodles but assembled everything else as directed. I divided the sauce, cheese and ricotta mixture in half, used half, then froze the remainder of each thing separately. On cooking day I thawed everything, cooked my noodles, and followed the recipe using my frozen sauces. Turned out great!"
"Made this again tonight. Didn't have cottage cheese on hand and it turned out just fine. Instead of spaghetti sauce we simmered diced Italian tomatoes."
"It was good but i don't think i would make it again. I took other peoples advice about seasoning it more and added garlic powder and italian seasoning but i think there was just too much of the cheese mixture. If i made it again i think i would try to make a smaller portion of the mixture."
"I made this with garlicky pasta sauce and also threw a few minced cloves of garlic into the cheese mixture, but it was still a little bland for us. But this recipe is fast and easy and super-satisfying, so I might try it again with some red pepper flakes tossed in for oomph. I also baked the recipe in the oven as another reviewer suggested, which worked well."
"Everyone in the family really liked this recipe. May only use 1/2 th spinach next time."
"I've made this several times as is, but after some major changes I've come up with a constant winner. I now use this recipe as a starting point for a baked pasta dish. I use 16 ounces of tofu in place of the cottage cheese, add garlic, and use a good quality pasta sauce. In a deep 9" x 9" baking dish I spread about 1/4 cup of the pasta sauce, layer 1/2 of the cooked pasta, top with all of the spinach mixture, followed by the remaining pasta, topped with remaining pasta sauce. Cover and bake at 350 for 30 minutes. Top with Parmesan cheese before serving. I find that by baking this dish it has a better consistency."