Ingredients
3 cups uncooked spiral pasta1 large egg, lightly beaten2 cups 2% cottage cheese1-1/2 cups reduced-fat ricotta cheese1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1 cup shredded part-skim mozzarella cheese, divided1 teaspoon each dried parsley flakes, oregano and basil1 jar (14 ounces) meatless spaghetti sauce2 tablespoons grated Parmesan cheese
Preparation
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.
