Crab and Spinach Pasta with Fontina

By mrshermes2002

Ingredients

• 3 1/2 cups dried bow-tie pasta (8 ounces)
• 1 10 ounce package frozen chopped spinach, thawed and well drained
• 2 6 ounce can crabmeat, drained, flaked, and cartilage removed
• 1 26 ounce jar tomato-based pasta sauce
• 1 1/2 cups shredded fontina cheese (6 ounces)

Preparation

Step 1

Cook pasta according to package directions; drain. Meanwhile, in a medium bowl combine spinach and crabmeat.

Cover bottom of a 2-quart square baking dish with 1 cup of the pasta sauce. Top with pasta. Top pasta evenly with crab mixture. Sprinkle with 3/4 cup of the cheese. Top with remaining sauce. Sprinkle with remaining 3/4 cup cheese.

Bake, uncovered, in a 375 degree F oven for 30 to 35 minutes or until sauce is bubbly around edges and cheese is slightly golden brown. Let stand for 10 minutes before serving. Makes 6 servings.