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Skillet Pasta Florentine

 Skillet Pasta Florentine
“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
6 ServingsPrep: 20 min. Cook: 35 min.


  • 3 cups uncooked spiral pasta
  • 1 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.

2 of 2

Skillet Pasta Florentine (continued)

Directions (continued)

  • Yield: 6 servings.
Nutritional Facts: 1 serving equals 383 calories, 9 g fat (5 g saturated fat), 73 mg cholesterol, 775 mg sodium, 47 g carbohydrate, 4 g fiber, 27 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.