Skillet Pasta Florentine Recipe
Skillet Pasta Florentine Recipe photo by Taste of Home

Skillet Pasta Florentine Recipe

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“Here's a great weeknight supper that's budget-friendly, healthy and liked by children.” And with such a thick, cheesy topping, who'd ever guess that it's lighter? Kelly Turnbull - Jupiter, Florida
TOTAL TIME: Prep: 20 min. Cook: 35 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Cook: 35 min.
MAKES: 6 servings


  • 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

Nutritional Facts

1 each: 383 calories, 9g fat (5g saturated fat), 73mg cholesterol, 775mg sodium, 47g carbohydrate (12g sugars, 4g fiber), 27g protein


  1. Cook pasta according to package directions. Meanwhile, in a large bowl, combine the egg, cottage cheese, ricotta, spinach, 1/2 cup mozzarella and herbs.
  2. Drain pasta. Place half of sauce in a large skillet; layer with pasta and remaining sauce. Top with cheese mixture.
  3. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until a thermometer reads 160°.
  4. 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.
Originally published as Skillet Pasta Florentine in Healthy Cooking February/March 2009, p53

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Reviewed Feb. 28, 2015

"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!"

Reviewed Jul. 12, 2012

"Easy to make and very flavorful."

Reviewed May. 6, 2012

"I've made this many times. We enjoy this easy, delicous skillet meal."

Reviewed Feb. 14, 2012

"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."

Reviewed Feb. 13, 2012

"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!"

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