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| 1 1/4 Tasse | (10 oz. pkg.) frozen chopped spinach; thawed, squeezed dry |
| 1 Tasse | Part-skim ricotta or lowfat cottage cheese |
| 1 | Egg; lightly beaten or egg substitute equivalent |
| 2 Esslöffel | parmesan grated |
| 3/4 Tasse | (3 oz.) shredded part-skim mozzarella cheese; divided |
| 8 x ca. 30 g | Shell macaroni; uncooked |
| 1 | Jar; (27 1/2 oz.) Ragú Light Pasta Sauce - Tomato & Herb |
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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.
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