Pasta Florentine

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
Prep time
Cook time
Total time
Pasta baked with cottage cheese and spinach.
Recipe type: Main
Cuisine: American
Serves: 4
  • 4 cups small pasta
  • 1 package (10 oz) spinach
  • 2 cups cottage cheese
  • ½ cup plain yogurt
  • ¾ cup grated Parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon tabasco sauce
  • 1 teaspoon basil
  • ½ teaspoon thyme
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 cup boiling chicken broth
  1. Cook pasta and drain.
  2. 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.
  3. Combine in a large bowl with the cottage cheese, yogurt, ½ cup of the Parmesan cheese, salt, tabasco sauce, basil and thyme. Stir in the pasta. Place in a 1½ quart casserole.
  4. Melt butter. Stir in flour. Slowly pour in boiling broth while stirring. Pour sauce over the pasta. Top with remaining Parmesan cheese.
  5. Bake at 350 degrees F. for 30 to 35 minutes. Makes 4 servings.


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