Beef And Pasta Florentine

• 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

1. 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.
2. Stir in crushed tomatoed, oregano, basil, salt, and 2 cups water; bring to a boil.
3. Stir in pasta. Reduce heat to low, cover and simmer for 15 minutes or until pasta is cooked al dente.
4. Stir in spinach and cottage cheese; gently heat through, stirring occasionally. Bake or serve immediately, spooning into individual bowls, topping each with mozzarella.
5. To bake: Transfer mixture to 9x13 casserole, top with cheese and bake in a 350F oven until bubbly, 10-15 minutes.

lean ground beef, tomatoes, oregano, basil, salt, shell pasta, cheese, mozzarella cheese

Taken from www.food.com/recipe/beef-and-pasta-florentine-351768 (may not work)