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Skillet Pasta Florentine

Total Time

Prep: 20 min. Cook: 35 min.


6 servings

“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


  • 3 cups uncooked spiral pasta
  • 1 large egg, lightly beaten
  • 2 cups 2% cottage cheese
  • 1-1/2 cups reduced-fat ricotta cheese
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup 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


  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 the 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 until a thermometer reads 160°, 25-30 minutes.
  4. Sprinkle with Parmesan cheese and remaining mozzarella cheese; cover and cook until cheese is melted, about 5 minutes longer. Let stand for 5 minutes before serving.

Nutrition Facts

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

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