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Pasta Florentine
This grown up mac-n-cheese combines the best of all worlds. Full of tender spinach with a hint of bacon, this lightened up version of the classic style dish, is delightfully cheesy and creamy.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Ingredients
- 2 cups pasta (bow-tie, penne, elbow macaroni)
- 1 cup prepared Alfredo Sauce
- 12 ounces fresh spinach or frozen, thawed, drained, and chopped
- 4 strips of bacon optional
- 1 cup low-fat cottage cheese
- ¼ cup fat-free milk
- 1 teaspoon fresh garlic minced
- ¼ teaspoon dried basil
- 1 egg
- ½ cup shredded cheese (I used a combination of mozzarella and cheddar)
- salt and pepper to taste
Topping
- ¼ cup panko crumbs
- ¼ cup finely grated parmesan cheese
- 1 tablespoon olive oil
Method
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Heat oven to 450° F. Prepare a 9″ x 9″ glass or metal pan by lightly greasing.
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Crisp the bacon, reserving the renderings. Drain on a paper towel and crumble when cool. Place a tablespoon of the bacon drippings in a large skillet and wilt the spinach. Place cooked spinach in a mesh strainer to drain. When cool enough to handle, finely chop the spinach.
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Cook pasta in boiling water about 8 minutes or until el dente. Drain and rinse with cold water, drain again.
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In a large bowl combine everything except the pasta. Mix well. Add pasta and toss to coat. Pour into the prepared baking dish.
Topping
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Place bread crumbs and cheese in a small bowl. Mix well.
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Evenly spread the topping mixture over the top of the casserole. Drizzle with olive oil.
Bake
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Bake casserole 25 minutes or until golden brown. Let casserole rest for 10
minutes before serving.
Cooks Notes
This dish can also be prepared vegetarian style by simply omitting the bacon.