* Exported from MasterCook *

Mostaccioli-Spinach Bake

Recipe By :Cooking Light Annual Recipes 1998 (p.43)
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient -- Preparation Method
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8 ounces mostaccioli pasta -- about 3 c. uncooked
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 preshredded Parmesan cheese -- divided
1 1/2 teaspoons dried Italian seasoning
1/2 teaspoon pepper
1 can diced tomatoes w/basil, garlic, & oregano -- 14.5 ounce
1 package frozen chopped spinach (10 oz) -- thawed and drained
vegetable cooking spray
1/4 cup dry bread crumbs
2 tablespoons preshredded Parmesan cheese

1. Preheat oven to 350 degrees.

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

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 1/4 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 x 9-inch baking dish coated with cooking spray. Combine breadcrumbs, 2 tablespoons cheese, and 1 tablespoon margarine; sprinkle over pasta mixture. Bake at 350 degrees for 30 minutes or until thoroughly heated. (Yield: 6 servings - serving size = 1-1/2 cups.)


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Nutritional analysis per serving (per cookbook):
CALORIES 372; FAT 10.6 g; FIBER 3.6 g; CHOL 20 mg; IRON 3.8 mg; SODIUM 884 mg; CALC 525 mg

8 POINTS per serving

M.C. formatted by Dina (mdkbweiss@erols.com) on 7/18/98.