PASTA/Mostaccioli Spinach Bake

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* Exported from MasterCook *

 

Mostaccioli-Spinach Bake

 

Recipe By : Cooking Light, January/February 1997, page 93

Serving Size : 6 Preparation Time :0:00

Categories : Cheese Italian

Pasta/Noodle Casseroles

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces uncooked mostaccioli (3 cups)

2 tablespoons reduced calorie stick margarine -- divided

1 cup vertically sliced onion

2 teaspoons minced garlic

1/4 cup all-purpose flour

2 1/2 cups skim milk

1 1/4 cups shredded Parmesan cheese -- divided

1 1/2 teaspoons dried Italian seasoning

1/2 teaspoon pepper

14 1/2 ounces Italian seasoned tomatoes, canned -- diced

10 ounces frozen chopped spinach -- thawed and drained

cooking spray

1/4 cup dry bread crumbs

2 tablespoons Parmesan cheese

parsley sprigs -- optional

 

1. Preheat oven to 350 oF.

2. Cook pasta according to package directions, omitting salt and fat.

Drain; set aside.

3. Melt 1 tablespoon margarine in a medium heavy saucepan over medium-high

heat. Add onion and garlic; saute 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.

4. Combine pasta, cheese sauce, 1 cup cheese, tomatoes, and spinach in a

large bowl; stir well. Spoon mixture into a 13 x 9 inch baking dish coated

with cooking spray.

5. Combine bread crumbs, 2 tablespoons cheese, and remaining 1 tablespoon

margarine; sprinkle over pasta mixture. Bake at 350 oF for 30 minutes or

until thoroughly heated. Garnish with parsley, if desired. Yield: 6

servings (serving size: 1 1/2 cups).

 

Typos by Gail Shermeyer, 4paws.

 

 

 

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