Beef And Pasta Florentine - cooking recipe

Ingredients

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

Preparation

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