Pasta Florentine

4 servings SERVINGS

Stuffed with a rich filling of cheese and spinach, and baked in a tomato sauce, this is a delicious dinner that can be made ahead and baked right before serving.

Ingredients

250 ml or 1 cup All-Bran Flakes* cereal
16 uncooked, jumbo pasta shells
1 pkg (300 g) frozen, chopped spinach, thawed well-drained
250 ml or 1 cup low-fat (1%) cottage cheese
2 ml or 1/2 tsp dried basil leaves, crumbled
pinch or 1/8 tsp pepper
1 can (398 ml / 14 fl. oz.) tomato sauce
125 ml or 1/2 cup shredded part-skim mozzarella cheese
15 ml or 1 tbsp margarine or butter, melted
50 ml or 1/4 cup grated Parmesan cheese

Directions

1. Cook pasta according to package directions until tender but still firm. Drain well and set aside.

2. Combine well-drained spinach, cottage cheese, basil and pepper, mixing well. Stuff each shell with a rounded 15 ml (1 tablespoonful) or filling.

3. Spread about 125 ml (1/2 cup) of the tomato sauce on bottom of 2 L (8-cup) shallow baking dish. Arrange single layer of stuffed shells on sauce, seam side up. Cover with remaining sauce. Sprinkle with mozzarella.

4. Combine crushed cereal, margarine and Parmesan cheese. Sprinkle evenly over surface. Bake at 180°C (350°F) 20-25 minutes or until hot and bubbly.

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.