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Easy to put
together...
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8
ounces |
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uncooked mostaccioli (about 3 cups
uncooked tubular-shaped pasta) |
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2
Tbs |
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reduced-calorie stick margarine, divided |
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1
cup |
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vertically sliced onion |
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2
tsp |
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bottle minced garlic |
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¼
cup |
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flour |
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2½
cups |
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non
fat milk |
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1¼
cups |
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pre-shredded Parmesan cheese, divided |
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1½
tsp |
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dried Italian seasoning |
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½
tsp |
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pepper |
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14.5
oz |
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can
diced tomatoes with basil, garlic, and
oregano |
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10
oz |
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package frozen chopped spinach, thawed
and drained |
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¼
cup |
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dry
breadcrumbs |
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2
Tbs |
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pre-shredded Parmesan cheese |
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1 |
Preheat oven
to 350°F. |
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2 |
Cook pasta
according to package directions, omitting salt
and fat. Drain; set aside. |
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3 |
Melt 1
Tablespoon margarine 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. |
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4 |
Combine
pasta, cheese sauce, 1 cup cheese, tomatoes, and
spinach in a bowl; stir well. Spoon mixture into
a 13x9-inch baking dish coated with cooking
spray. |
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5 |
Combine
breadcrumbs, 2 Tablespoons cheese, and 1
Tablespoon margarine; sprinkle over pasta
mixture. |
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6 |
Bake for 30
minutes or until thoroughly heated. |
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Servings: 6 |
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Yield: Serving
size 1 1/2 cups |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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541.59 |
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Calories From Fat (18%) |
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99.94 |
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% Daily Value |
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Total Fat
11.90g |
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18% |
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Saturated Fat 5.19g |
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26% |
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Cholesterol
15.25mg |
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5% |
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Sodium
879.47mg |
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37% |
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Potassium
2283.79mg |
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65% |
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Carbohydrates
80.89g |
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27% |
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Dietary Fiber 18.07g |
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72% |
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Sugar 10.76g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
62.83g |
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Protein
38.37g |
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77% |
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Recipe Source |
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Cooking Light |
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