Menu Enter a recipe name, ingredient, keyword...

Mostaccioli-Spinach Bake

By

Google Ads
Rate this recipe 0/5 (0 Votes)

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
  • 1/4 cup all-purpose flour
  • 2 1/2 cups skim milk
  • 1 1/4 cups (5 ounces) preshredded Parmesan cheese divided
  • 1 1/2 teaspoons dried Italian seasoning
  • 1/2 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
  • 1/4 cup dry breadcrumbs
  • 2 tablespoons preshredded Parmesan cheese (1/2 ounce)
  • Parsley sprigs (optional)

Details

Servings 1

Preparation

Step 1

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

You'll also love

Review this recipe

Spinach Supreme » Crustless Spinach, Onion and Feta Quiche