PASTA FLORENTINE

PASTA FLORENTINE 1 (20 oz.) box jumbo pasta shells 2 (10 oz.) pkgs. frozen spinach, thawed and drained 1 (16 oz.) carton cottage cheese 2 (8 oz.) pkgs. cream cheese, softened 1/2 c. grated Swiss cheese 1/2 c. Parmesan cheese 1 tsp. white pepper 1 tsp. garlic powder 2 c. marinara sauce 2 c. grated Mozzarella

In large kettle bring 5 quarts water to rolling boil. Add pasta and cook 15-20 minutes or al dente. Drain and rinse in cold water. Thaw spinach, drain thoroughly. Mix with cottage cheese, cream cheese, Swiss cheese and Parmesan, pepper and garlic powder. Best to use hands so cream cheese evenly mixed. Stuff each shell with 1/2 cup filling. Line up shells in baking pan. Top with marinara sauce and bake at 350 degrees for 10 minutes. Top with Mozzarella cheese and bake another 5 to 10 minutes until lightly brown. 8 servings (3 shells each).

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