Spinach Noodle and Cheese Bake |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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The Six O’Clock Scramble Ingredients:
1 (10 ounce) package frozen chopped spinach |
8 ounces mostaccioli pasta or 8 ounces penne |
2 tablespoons butter or 2 tablespoons margarine |
1 cup sliced onion |
2 teaspoons minced garlic |
1/4 cup flour |
2 1/2 cups nonfat milk or 2 1/2 cups low-fat milk |
1 1/4 cups shredded parmesan cheese, plus |
2 tablespoons shredded parmesan cheese |
1 tablespoon fresh basil, chopped |
1 1/2 teaspoons chopped fresh oregano |
1 (14 1/2 ounce) can diced tomatoes seasoned with basil garlic & oregano |
1/4 cup breadcrumbs |
Directions:
1. Preheat oven to 350°; spray a 13 x 9 inch baking dish with cooking spray.
2. Thaw the spinach in the microwave and drain it thoroughly.
3. Cook the pasta by following the package directions and drain it.
4. Meanwhile, in a medium saucepan over medium-high heat, melt 1 tablespoon of butter.
5. Add in the onions and garlic; saute them until the onions are softened, about 5 minutes.
6. Add in the flour; cook for 30 seconds, stirring constantly.
7. Gradually add the milk; cook mixture until it is bubbly, about 4 minutes.
8. Remove the saucepan from the heat; stir in 1/4 cup of the cheese, the basil, and the oregano.
9. In a big bowl, combine the pasta, onion-cheese sauce, 1 cup parmesan cheese, the tomatoes, and the spinach.
10. Stir the mixture well; adjust seasoning with salt and pepper if needed, and spoon it into the baking dish.
11. On a small plate, using your fingers or a fork, combine the bread crumbs, the remaining 2 tablespoons of Parmesan cheese, and the remaining 1 tablespoon of butter.
12. Sprinkle over the pasta.
13. Bake for 30 minutes or until it is thoroughly heated.
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