Skillet Pasta Florentine

• 3 cups uncooked spiral pasta
• 1 large egg, lightly beaten
• 2 cups 2% cottage cheese
• 1-1/2 cups reduced-fat ricotta cheese
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 cup shredded part-skim mozzarella cheese, divided
• 1 teaspoon each dried parsley flakes, oregano and basil
• 1 jar (14 ounces) meatless spaghetti sauce
• 2 tablespoons grated Parmesan cheese

1. Cook pasta according to package directions. Meanwhile, in a large bowl, combine the egg, cottage cheese, ricotta, spinach, 1/2 cup mozzarella and herbs.
2. Drain pasta. Place half of sauce in a large skillet; layer with pasta and remaining sauce. Top with cheese mixture.
3. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until a thermometer reads 160u0b0.
4. Sprinkle with Parmesan cheese and remaining mozzarella cheese; cover and cook 5 minutes longer or until cheese is melted. Let stand for 5 minutes before serving.

uncooked spiral pasta, egg, cottage cheese, ricotta cheese, spinach, mozzarella cheese, parsley, spaghetti sauce, parmesan cheese

Taken from www.tasteofhome.com/recipes/skillet-pasta-florentine/ (may not work)