Spaghetti Florentine

• 1 (15 1/2 oz.) jar spaghetti sauce
• 4 oz. spaghetti, cooked and drained
• 1 1/2 c. cottage cheese
• 1/3 c. (1 1/2 oz.) Kraft grated Parmesan cheese
• 1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
• 6 oz. 100% natural Kraft low moisture part-skim Mozzarella cheese sticks

1. Combine sauce and spaghetti; toss lightly. Combine cottage cheese and 1/4 cup Parmesan cheese; mix well.
2. Place half of spaghetti mixture in 10 x 6-inch baking dish.
3. Cover with spinach, cottage cheese mixture and half of Mozzarella cheese.
4. Top with remaining spaghetti mixture.
5. Cut remaining Mozzarella cheese into 1/2-inch strips.
6. Arrange on top of spaghetti mixture to form lattice design.
7. Sprinkle with remaining Parmesan cheese.
8. Bake at 350u0b0 for 30 minutes.
9. Makes 6 servings.

spaghetti sauce, cottage cheese, parmesan cheese, natural

Taken from www.cookbooks.com/Recipe-Details.aspx?id=955848 (may not work)