From Light & Tasty Magazine

This homey lasagna-style casserole from Dorothy Bateman of Carver, Massachusetts will appeal to the whole family. There's plenty of spaghetti sauce to keep the layers of tender pasta and spinach-cheese mixture moist. "It's a hearty main dish that can be made early in the day, refrigerated and baked at dinnertime," Dorothy notes.


INGREDIENTS



* 8 ounces uncooked mostaccioli or medium tube pasta
* 1 egg
* 1 egg white
* 1 carton (16 ounces) 1% cottage cheese
* 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
* 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
* 2/3 cup shredded Parmesan cheese, divided
* 1/3 cup minced fresh parsley
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 2-1/2 cups meatless spaghetti sauce, divided


SERVINGS 8
CATEGORY Lower Fat
METHOD Baked
PREP 15 min.
COOK 40 min.
TOTAL 55 min.


DIRECTIONS




Cook pasta according to package directions. meanwhile, in a large bowl, combine the egg, egg white, cottage cheese, spinach, 2/3 cup mozzarella cheese, 1/3 cup Parmesan cheese, parsley, salt and pepper; set aside. Drain pasta; stir in 2 cups spaghetti sauce.
    Layer half of the pasta mixture in an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray. Top with spinach mixture, remaining pasta mixture and remaining spaghetti sauce. Cover and bake at 350° for 35-40 minutes or until bubbly. Uncover; sprinkle with remaining mozzarella and Parmesan cheeses. Bake 5 minutes longer or until cheese is melted. Yield: 8 servings.

 



NUTRITIONAL INFO




Nutritional Analysis: One serving equals 286 calories, 7 g fat (4 g saturated fat), 42 mg cholesterol, 837 mg sodium, 35 g carbohydrate, 4 g fiber, 21 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch.