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Pasta Florentine Casserole




Source of Recipe


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Recipe Link: http://www.gianteagle.com/recipes/RecipeDetails.aspx?recipeId=267

Pasta Florentine Casserole

8 ounces rigatoni, ztit, farfalle (bowties), or penne pasta
1, 10 ounce package frozen chopped spinach, thawed and
...squeezed dry
1 cup Ricotta cheese, (may use small curd cottage if desired)
1 beaten egg
2 Tablespoons grated Parmesan cheese
2 green onions, sliced thin
3/4 cup shredded Mozzarella cheese
3 cups Alfredo sauce
additional Parmesan or Romano Cheese

Heat oven to 350 degrees F.
Cook pasta al dente to package directions.
Do not overcook. Drain pasta.
Combine spinach with the Ricotta, egg, 1/3 cup of the
Mozzarella, and the Parmesan cheese.
Add the onion.
Add 2 1/2 cups of the alfredo sauce to the pasta, lightly
mixing. Spread 1/2 of the pasta mixture in a greased
13x9x2 inch baking dish.
Spread spinach mixture over the pasta.
top with remaining pasta.
Sprinkle with remaining Mozzarella and bake for 35
minutes or until bubbly and hot in the center.
Let set at room temperature about 10 minutes before serving.
Makes 6 - 8 servings.

Note:
IF using cottage cheese, drain in a sieve to remove excess.