Mostaccioli-Spinach Bake

Mostaccioli-Spinach Bake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 8

    ounces uncooked mostaccioli (about 3 cups uncooked tubular-shaped pasta)

  • 2

    tablespoons reduced-calorie stick margarine divided

  • 1

    cup vertically sliced onion

  • 2

    teaspoons bottled minced garlic

  • ¼

    cup all-purpose flour

  • cups skim milk

  • cups (5 ounces) preshredded Parmesan cheese divided

  • teaspoons dried Italian seasoning

  • ½

    teaspoon pepper

  • 1

    (14.5-ounce) cam diced tomatoes with basil, garlic and oregano

  • 1

    (10-ounce) package frozen chopped spinach thawed and drained

  • Cooking spray

  • ¼

    cup dry breadcrumbs

  • 2

    tablespoons preshredded Parmesan cheese (½ ounce)

  • Parsley sprigs (optional)

Directions

Preheat oven to 350º. Cook pasta according to package directions, omitting salt and fat. Drain; set aside. Melt 1 tablespoon margarine in a medium heavy saucepan over medium-high heat. Add onion and garlic; sauté 5 minutes or until tender. Add flour; cook 30 seconds, stirring constantly. Gradually add milk; cook 4 minutes or until bubbly. Remove from heat. Stir in 1/4 cup cheese, Italian seasoning, and pepper; remove from heat. Combine pasta, cheese sauce, 1 cup cheese, tomatoes, and spinach in a large bowl; stir well. Spoon mixture into a 13 × 9-inch baking dish coated with cooking spray. Combine breadcrumbs, 2 tablespoons cheese, and remaining 1 tablespoon margarine; sprinkle over pasta mixture. Bake at 350º for 30 minutes or until thoroughly heated. Garnish with parsley, if desired. Serving Size: 1 1/2 cups


Nutrition

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