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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
8 ounces uncooked mostaccioli (3 cups uncooked tubular-shaped pasta) |
2 tablespoons reduced-calorie stick margarine, divided |
1 cup vertically sliced onion |
2 teaspoons bottled minced garlic |
1/4 cup all-purpose flour |
2 1/2 cups skim milk |
1 1/4 cups (5 ounces) preshredded 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 (1/2 ounce) preshredded parmesan cheese |
parsley sprigs (optional) |
Directions:
1. Preheat oven to 350°.
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; sauté 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 breadcrumbs, 2 tablespoons cheese, and remaining 1 tablespoon margarine; sprinkle over pasta mixture. Bake at 350° for 30 minutes or until thoroughly heated. Garnish with parsley, if desired.
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