Two-cheese pasta florentine
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Two-cheese pasta florentine
Last updated 6/12/2012 12:44:15 AM. Recipe ID 3611. Report a problem with this recipe.
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      Title: Two-cheese pasta florentine
 Categories: Pasta, Main dish
      Yield: 6 Servings
     10 oz Pkg frozen spinach
      1 tb Minced fresh basil
      1 ts Minced fresh thyme
      6 oz Marinated artichoke hearts
      1 ea Salt and pepper to taste
  1 1/2 c  Low-fat cottage cheese
    1/2 c  Grated sharp cheddar
      2 c  Finely chopped onion
      1 ea Recipe herbed tomato sauce
  Wrappers: Either approximately 12 cooked lasagna noodles or crepes or
  cooled large pasta shells Preliminaries: Preheat oven to 350 degrees.
  Procedure: Combine spinach, cottage cheese, basil, thyme, cheese,
  onion, artichokes, salt and pepper in a medium bowl; mix until
  blended. Spoon filling into cooked lasagna noodles and roll up to
  encase filling. Mixture may also be spooned into crepes and rolled up
  cigar-fashion. Filling may also be spooned into large, cooked pasta
  shells. Place filled pasta in covered casserole dish and bake in
  350-degree oven for 15 to 20 minutes, or until heated through.
  Presentation: Pour heated Herb Tomato Sauce on individual serving
  plates; top with pasta and serve. Yield: Makes 6 servings.

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Recipe ID 3611 (Apr 03, 2005)

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