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Categories:Viewed: 107 - Published at: 9 years ago
Ingredients
- 1 lb lean ground beef
- 1 (19 ounce) can crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon basil
- 1 teaspoon salt
- 3 cups small shell pasta
- 1 (300 g) box frozen chopped spinach, thawed and squeezed dry
- 1 cup light cottage cheese
- 1 cup mozzarella cheese, shredded
Method
- In a Dutch oven over medium-high heat, cook beef, breaking up with a wooden spoon until browned, about 5 minutes; drain if necessary. Stir in stewed tomatoes, breaking it up with a spoon.
- Stir in crushed tomatoed, oregano, basil, salt, and 2 cups water; bring to a boil.
- Stir in pasta. Reduce heat to low, cover and simmer for 15 minutes or until pasta is cooked al dente.
- Stir in spinach and cottage cheese; gently heat through, stirring occasionally. Bake or serve immediately, spooning into individual bowls, topping each with mozzarella.
- To bake: Transfer mixture to 9x13 casserole, top with cheese and bake in a 350F oven until bubbly, 10-15 minutes.
