Mostaccioli-Spinach Bake

5 Reviews
ADD YOUR REVIEW
Yield
6 servings (serving size: 1 1/2 cups)
January 1997
RECIPE BY Cooking Light

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)

Nutritional Information

  • Calories 372
  • Caloriesfromfat 26%
  • Fat 10.6g
  • Satfat 5.1g
  • Monofat 3.3g
  • Polyfat 1.4g
  • Protein 21g
  • Carbohydrate 48.4g
  • Fiber 3.6g
  • Cholesterol 20mg
  • Iron 3.8mg
  • Sodium 884mg
  • Calcium 525mg

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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

Step 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.

Step 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.

Step 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.

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

jenniferml2020's Review

jenniferml2020
February 19, 2013
I've also been making this for years! Perfect meatless main dish - excellent and filling. It can be made a day or two ahead, and also freezes well if you want to freeze half. (In my house half easily serves 2-3 adults, especially if there is also bread and salad.)

rcturner525's Review

rcturner525
July 25, 2011
Have been making this recipe since it came out in 1997. It can be time-consuming but with some planning (cook pasta while making sauce) it can still be on your table in an hour. Great with whole wheat or regular pasta, and usually I use penne since it's easier to find. I use a little less milk for a clingy-er parmesan sauce, and I add salt to the sauce since I typically use "no salt added" tomatoes. Green salad, and you've got yourself a meal! 9 WW points per serving (using new 2011 program).

ILMBeaches's Review

ILMBeaches
November 07, 2009
We love this. Make it every 2 weeks.

ChrisBellaire's Review

Bekah418
August 18, 2009
Very delicious. Takes awhile to make but definitely worth it. I used a shallot and an onion but then followed the recipe exactly. (Well, I did use a lot more cheese than called for.) My husband and I loved it and it's even better left over and reheated. Served it with a fruit salad.

Bekah418's Review

ChrisBellaire
February 03, 2009
N/A