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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From Cooking Light. I've upped the fat a little by using real butter, the recipe originally called for reduced-calorie stick margarine, so you can go that way if you prefer. If you can't find mostaccioli, any tubular pasta will do, like a penne. I can find mostaccioli easier than I can spell it. I usually melt the bit of butter at the end for making the topping; your choice, you can cut it in. Hope you enjoy! Ingredients:
8 ounces mostaccioli pasta, uncooked (about 3 cups) |
2 tablespoons butter, divided |
1 cup onion, vertically sliced |
2 teaspoons garlic, minced |
1/4 cup flour |
2 1/2 cups skim milk |
1 1/4 cups parmesan cheese, shredded, divided |
1 1/2 teaspoons dried italian seasoning |
1/2 teaspoon pepper |
1 (14 1/2 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 parmesan cheese, shredded |
parsley sprig (optional) |
Directions:
1. Preheat oven to 350 degrees.
2. Cook pasta according to package directions, omitting salt and fat. Drain, set aside.
3. Melt 1 tablespoon butter 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 of cheese, Italian seasoning, and pepper; remove from heat.
4. Combine pasta, cheese sauce, 1 cup parmesan cheese, tomatoes, and spinach in a large bowl; stir well. Spoon mixture into a 13 x 9 baking dish coated with cooking spray.
5. Combine breadcrumbs, 2 tablespoons cheese, and remaining 1 tablespoon butter; sprinkle over pasta mixture. Bake at 350 for 30 minutes or until thoroughly heated. Garnish with parsley, if desired.
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