"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Three-Cheese Penne Florentine Recipe

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This recipe for Three-Cheese Penne Florentine, by , is from A Taste of Childhood, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nadine Chan
Added: Thursday, July 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 tsp olive oil
3 cup mushrooms
1 cup onions
1 cup red pepper
3 cup chopped fresh spinach
1 TBS fresh oregano
1 tsp ground pepper
1-16 oz. carton cottage cheese
4 cup hot cooked penne (~ 8 oz. uncooked)
1 cup (4 oz.) shredded cheddar - divided
(2 oz.) shredded fresh Parmesan cheese - divided
cup reduced fat milk
1 can cream of mushroom soup

Directions:
Directions:
Preheat oven to 425.
Pour olive oil in large. skillet. Saute onions, red peppers, and mushrooms 4 minutes until tender. Add spinach, oregano, and black pepper. Saute 3 minutes until spinach wilts.
Place cottage cheese in food processor - process until smooth. Combine spinach mixture, cottage cheese, pasta, cup cheddar cheese, cup Parmesan cheese, milk and soup in large. bowl. Spoon into large baking dish. Place rest of cheddar and Parmesan cheeses on top. Bake at 425 for 25 minutes.
Yield: 8 servings.

 

 

 

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