Mostaccioli Spinach Bake
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 ⓘ
Instructions
- Preheat oven to 350 degrees.
- Cook pasta according to package directions, omitting salt and fat. Drain, set aside.
- 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.
- 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.
- 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.
Nutrition & Diet Analysis (per serving)
1045
kcal
52% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).