Layered Shells Florentine

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Layered Shells Florentine Ingredients

1 sm Lemon	1 c Part-skim ricotta or lowfat
6 md Apples, peeled, cored and	1 Egg; lightly beaten or egg
Cut into 1/2 inch dice	2 tb Grated Parmesan cheese
1 1/2 c Sugar	3/4 c (3 oz.) shredded part-skim
1/4 ts Ground mace	8 oz Shell macaroni; uncooked
1 1/4 c (10 oz. pkg.) frozen chopped	1 Jar; (27 1/2 oz.) Rag? Light

Instructions for Layered Shells Florentine

In large bowl, stir together spinach, ricotta cheese, egg, Parmesan cheese and 1/3 cup mozzarella cheese. Heat oven to 350 degrees. Cook pasta according to package directions; drain. Toss hot pasta with 2 1/2 cups pasta sauce. In 11 x 7-inch baking dish, spread one-half pasta mixture. Layer spinach mixture evenly over pasta; cover with remaining pasta. Spread remaining sauce over top; sprinkle with remaining mozzarella cheese. Bake 35 to 40 minutes or until hot and bubbly. 8 servings 1 cup each Nutrition Information per Serving: Calories: 260, Carbohydrate: 36 g., Fat: 6 g., Protein: 15 g., Cholesterol: 50 mg., Sodium: 520 mg. Posted to brand-name-recipes by Bobbye and Wally on Feb 07, 1998

Main Ingredient: Cuisine: Uncategorized