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Pasta Florentine
Pasta Florentine Dairy
Serves 6 to 8


8 oz bow tie noodles
1 1/2 teaspoons garlic powder
salt and pepper
1 container (15 oz) ricotta cheese
2 1/2 cups spaghetti sauce
2 cups (8 oz) shredded mozzarella cheese
2 cups shredded fresh spinach leaves
2 eggs, lightly beaten


Preheat oven 375. Cook and drain pasta according to package directions. In bowl combine the 1 cup mozzarella, cooked noodles ricotta, spinach, eggs, garlic powder and salt and pepper to taste. Set aside. Spread 1/2 cup spaghetti sauce in the bottom of greased 13 x 9-inch baking dish. Spread 1/2 cup mozzarella over the top of the sauce. Spread the noodle mixture over the cheese and and then spread some more sauce over the top. Repeat layers once.  Top with remaining noodle mixture, sauce and end with the mozzarella. Bake, uncovered for 40 to 50 minutes or until the top is golden. Serves 6 to 8.