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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
  • Total Time
    Prep: 20 min. Cook: 35 min.
  • Makes
    6 servings


  • 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


  • 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 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 until a thermometer reads 160°, 25-30 minutes.
  • 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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Average Rating:
  • pajamaangel
    Apr 8, 2020

    No comment left

  • greatwithoutgluten
    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!

  • jbunnie25
    Mar 24, 2013

    No comment left

  • SarahELM
    Jul 12, 2012

    Easy to make and very flavorful.

  • joedebfry
    May 6, 2012

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

  • Nprissy3
    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.

  • Laves_girl
    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!

  • HockeymommaL
    Jan 17, 2012

    No comment left

  • jmscoker
    Oct 20, 2011

    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.

  • woitte
    Apr 19, 2011

    No comment left