Mostaccioli- Spinach Bake

MOSTACCIOLI- SPINACH BAKE
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8 ounces uncooked mostaccioli (about 3 cups uncooked tubular-shaped pasta)
2 Tbs butter, divided
1 cup vertically sliced onion
2 tsp minced garlic
¼ cup flour
2½ cups non fat milk
1¼ cups pre-shredded Parmesan cheese, divided
1½ tsp dried Italian seasoning
½ tsp pepper
14.5 oz can diced tomatoes with basil, garlic, and oregano
10 oz package frozen chopped spinach, thawed and drained
¼ cup dry breadcrumbs
2 Tbs pre-shredded Parmesan cheese

1. Preheat oven to 350°F.

2. Cook pasta according to package directions, omitting salt and fat. Drain; set aside.

3. Melt 1 Tablespoon butter in a heavy saucepan over medium-high heat. Add onion and garlic; sauté 5 minutes or until tender. Add flour; cook, stirring constantly, 30 seconds. Gradually add milk; cook 4 minutes or until bubbly. Stir in ¼ cup cheese, Italian seasoning, and pepper; remove from heat.

4. Combine pasta, cheese sauce, 1 cup cheese, tomatoes, and spinach in a bowl; stir well. Spoon mixture into a 13×9-inch baking dish coated with cooking spray.

5. Combine breadcrumbs, 2 Tablespoons cheese, and 1 Tablespoon butter; sprinkle over pasta mixture.

6. Bake for 30 minutes or until thoroughly heated.

Servings: 6
Yield: Serving size 1 1/2 cups

Recipe Source: Cooking Light

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