Pasta Florentine

Baked Pasta Recipes | 0 comments

A tasty and low-fat (use 1% cottage cheese) meatless pasta meal. Make it fancy with bow-tie or corkscrew pasta. I also like to make it with 1 cup feta cheese and 1 cup cottage cheese, in place of all cottage cheese. For a larger crowd it is also a nice side dish.

Pasta Florentine

Joan Donogh
Pasta baked with cottage cheese and spinach.
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Main
Cuisine American
Servings 4


  • 4 cups small pasta
  • 1 package 10 oz spinach
  • 2 cups cottage cheese
  • 1/2 cup plain yogurt
  • 3/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon tabasco sauce
  • 1 teaspoon basil
  • 1/2 teaspoon thyme
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 cup boiling chicken broth


  • Cook pasta and drain.
  • Wash spinach and drain well. Cook in a pot with the water clinging to the leaves, just until tender and wilted. Drain and squeeze out any remaining water. Chop.
  • Combine in a large bowl with the cottage cheese, yogurt, 1/2 cup of the Parmesan cheese, salt, tabasco sauce, basil and thyme. Stir in the pasta. Place in a 1 1/2 quart casserole.
  • Melt butter. Stir in flour. Slowly pour in boiling broth while stirring. Pour sauce over the pasta. Top with remaining Parmesan cheese.
  • Bake at 350 degrees F. for 30 to 35 minutes. Makes 4 servings.



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