Mostaccioli-Spinach Bake
List of Ingredients
- 8 ounces uncooked mostaccioli
- 2 tablesppons magarine
- 1 cup onion
- 2 teaspoons minced garlic
- 1/4 cup all-pupose 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
- 1 (14.5-ounce) can 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
Instructions
- Preheat oven to 350 degrees.
- Cook past according to package directions, omitting salt and fat. Drain; set aside.
- Melt 1 tablesppon margarine in a medum heavy saucepan over medium-high heat. Add onion and garlic; saute 5 minutes or until tender. Add flour; cook 30 seconds, stirring constantly. Graduall 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 past, 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.
- Combine breadcrumbs, 2 tablesppons cheese, and remaining 1 tablespoon of margarine; sprinkle over pasta mixture.
- Bake at 350 degrees for 30 minutes or until thoroughly heated.
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