Pasta Florentine

4 cups small pasta
1 package (10 oz) spinach
2 cups cottage cheese
1/2 cup plain yogurt
3/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon tabasco sauce
1 teaspoon basil
1/2 teaspoon thyme
1 tablespoon butter
1 tablespoon flour
1 cup boiling chicken broth

Cook pasta and drain.

Wash spinach and drain well. Cook in a pot with the water clinging to the leaves, just until tender and wilted. Drain and squeeze out any remaining water. Chop.

Combine in a large bowl with the cottage cheese, yogurt, 1/2 cup of the Parmesan cheese, salt, tabasco sauce, basil and thyme. Stir in the pasta. Place in a 1 1/2 quart casserole.

Melt butter. Stir in flour. Slowly pour in boiling broth while stirring. Pour sauce over the pasta. Top with remaining Parmesan cheese.

Bake at 350 degrees F. for 30 to 35 minutes. Makes 4 servings.